Coconut Shrimp with Maui Mustard Sauce

  • faithy Posted: 04/16/09
    Worthy of a Special Occasion

    OMG!! the shrimp are so DELICIOUS!! you don't even need any dipping sauce! I made this as an entree with rice and steamed broccoli. I followed the shrimp recipe exactly (well, I used 27 shrimp and homemade breadcrumbs ~ doubling the breadcrumbs but not the coconut). I didn't prepare the Maui Mustard Sauce as given since nobody else in the household would eat it, so I simply mixed some fig preserves with a bit of stone ground mustard for me (really good on the broccoli). I made orange sauce from everyone else.

  • tara31 Posted: 05/16/10
    Worthy of a Special Occasion

    Delicious and easy! I used 1 lb. of jumbo shrimp and after breading baked until the coconut toasted on each side - about 25 minutes at 350 degrees. Made the Maui Mustard Sauce with peach and apricot preserves and a mixture of dijon and whole grain mustard with garlic. Yummy!

  • Dinalu Posted: 05/03/10
    Worthy of a Special Occasion

    OMG is right! This shrimp is delicious. My family and I could not stop eating it. If you want to impress someone special cook this shrimp, it will be worth it! I accompanied the shrimp with a lemon-cilantro white rice and an organic lettuce salad with dry cranberries, toasted almonds and a splash of commercial champagne dressing.

  • LittleMac2 Posted: 08/23/11
    Worthy of a Special Occasion

    Can't seem to find recipe for Maui Mustard Sauce for Coconut Shrimp

  • SCMaize Posted: 08/28/11
    Worthy of a Special Occasion

    This recipe does not link to the Maui Mustard Sauce, but you can search the website for the sauce recipe. It's just 1/3 c. of pineapple preserves, 1/3 c. of apricot preserves and 1/4 c. of stone-ground mustard. Stir together, cover and chill.

  • Agiola78 Posted: 10/17/11
    Worthy of a Special Occasion

    Very good! I had to improvise on the beer, I didn't have any. I used apple cider vinegar and baking soda mixed together. It turned out really well! I believe the 20 minutes in the freezer is essential, otherwise the coating falls of in the oil. I will definitely be making this again. Oh, I made my sauce using orange marmalade, stone ground mustard and a small amount of prepared horseradish mixed together and chilled. It was great!

  • Kcholmen Posted: 06/03/12
    Worthy of a Special Occasion

    Not sure what went wrong but the batter did not stay on the shrimp at all. We put in freeze per recipe. Unless someone has the solution I won't be making this again. Was really looking for something like the picture. Not even close. Maybe baking would have worked better. I always have good luck with recipes so this was a surprise.

  • AustinMarc Posted: 07/16/12
    Worthy of a Special Occasion

    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.

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