Official Web of TIVOLI ™ Cookware - TIVOLI Recipes (Coconut Shrimp with Maui Mustard Sauce)

Coconut Shrimp with Maui Mustard Sauce

[seafood]

Serves 6

45 Min

Ingredients

18 large fresh shrimp, peeled and deveined with tails intact
1 cup coconut milk
2 tbsp chopped fresh cilantro
2 tbsp fresh lime juice
1 cup all-purpose flour
¾ cup beer
1 (7oz) package sweetened flaked coconut
½ cup fine, dry breadcrumbs
peanut oil
salt

Sauce:
⅓ cup pineapple preserves
⅓ cup apricot preserves
¼ cup stone-ground mustard

Method

Sauce: Stir together all ingredients in a small bowl. Cover and chill.

Stir together coconut milk, cilantro and lime juice in a large bowl.
Add shrimp tossing gently to coat. Cover for 30 minutes.
Whisk together flour and beer in a small bowl. Combine coconut and breadcrumbs in a shallow dish.
Drain the shrimp from the coconut milk mixture and dip them into beer batter, Dredge in coconut mixture, pressing onto shrimp.
Pour oil to depth of 2 inches in a dutch oven or wok. Cook shrimp in batches, 2-3 minutes or until golden.
Drain on paper towels and sprinkle lightly with salt.