I had the same issue as others as I could not get the batter to stick to the shrimp. After all the prep, it turned into a big disappointment and a mess. The Maui sauce though (there is a link now) was really tasty and I hope I can use it for other recipes. I will not be making this again.
Coconut Shrimp with Maui Mustard Sauce
Infuse large, juicy shrimp with coconut milk, cilantro, and lime juice for an explosion of island flavor. Coated in a light coconut breadcrumb mixture and fried to perfection, these shrimp simply melt in your mouth. A sweet-and-spicy homemade Maui mustard sauce adds a whole new level of deliciousness to this traditional dish.
- 18 unpeeled, large fresh shrimp
- 1 cup coconut milk
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 cup all-purpose flour
- 3/4 cup beer
- 1 (7-ounce) package sweetened flaked coconut
- 1/2 cup fine, dry breadcrumbs (commercial)
- Peanut oil
- Maui Mustard Sauce
- Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down the back of each from the large end to the tail, cutting to, but not through, inside curve of shrimp.
- Stir together coconut milk, cilantro, and lime juice in a large bowl. Add shrimp, tossing gently to coat. Cover and chill 30 minutes. Drain shrimp from mixture (do not pat dry).
- Whisk together flour and beer in a small bowl. Combine coconut and breadcrumbs in a shallow dish. Dip shrimp into beer batter; dredge in coconut mixture, pressing onto shrimp. Place shrimp on a baking sheet; freeze 20 minutes.
- Pour oil to depth of 2 inches into a Dutch oven, and heat to 350°. Cook shrimp, in batches, 2 to 3 minutes or until golden. Drain on paper towels, and sprinkle lightly with salt. Serve immediately with Maui Mustard Sauce.
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