Coconut Shrimp with Ginger Lime Sauce

August 2, 2014

Author: KatieChin

I just brought the twins to Minneapolis for a family reunion with my sisters Laura and Jeanie and my brother Bill in Minneapolis. Between kayaking, visiting Barbie’s Dreamhouse at the Mall of America and getting sent to the emergency room after a crazy allergic reaction to a bee sting, we squeezed in a fun dinner party with old and new friends. It was balmy and humid that night and I got the urge to whip up some tropical cocktails and these sweet, crunchy and succulent coconut shrimp. The shrimp are served with a bright, orange gingery glaze spiked with lime. Next time you feel like bringing some “Tiki” to your table, try this easy and delicious recipe and take your taste buds on a trip to the Tropics. No passport required.

Ingredients

3 egg whites

1/3 cup beer

1 lb. large shrimp, peeled and deveined (tails entact)

1/3 cup cornstarch

1 teaspoon salt

2 cups flaked, sweetened coconut

corn oil for frying

Orange Lime Dipping Sauce:

1 cup orange marmalade

juice of one lime

2 tbsp dijon mustard

1 teaspoon grated fresh ginger

Instructions

Beat egg whites and beer until frothy in a medium bowl. Rinse and dry shrimp with paper towels. Mix cornstarch and salt in a shallow bowl. Place coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white and beer mixture, and roll it in the coconut, making sure to coat the shrimp well. Heat sauce ingredients in a small sauce pan over medium-low heat, stirring until well blended, and simmer for about 3-4 minutes. Heat corn oil in a deep frying pan to 350 degrees. Fry shrimp 2-3 pieces at a time until golden brown. Remove with tongs or metal strainer and drain on a baking sheet lined with paper towel. Serve immediately with dipping sauce.