18 large, peeled, tail-on shrimp
1 cup coconut milk
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
1 cup flour
3/4 cup beer
1 7-ounce bag sweetened flake coconut
1/2 cup bread crumbs
Peanut oil or preferred oil
Maui mustard sauce
2/3 cup pineapple apricot preserves
1/4 cup stone-ground mustard
Recipe Instructions
Butterfly shrimp on backside. Set aside. Stir together coconut milk, cilantro and lime juice in a large bowl. Add shrimp, tossing to coat. Cover and chill 30 minutes. Drain shrimp from mixture but do not pat dry.
Whisk together flour and beer in small bowl. Combine coconut and bread crumbs in shallow bowl. Toss to mix. Dip shrimp into beer batter, then dredge into coconut mixture, gently pressing mix into shrimp. Place onto a baking sheet. Place coated shrimp into freezer for about 20 minutes.
Heat oil and fry shrimp until golden brown, drain on paper towels. Serve immediately.
Maui mustard sauce: Combine sauce ingredients, mix well. Cover and chill before serving.
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