Coconut Shrimp with Mustard Sauce

Name: Coconut Shrimp with Mustard Sauce
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 20
Cuisine: Global
Ingredients: 473 milliliters all-purpose baking mix, divided; 237 milliliters beer; 0 teaspoons ground red pepper; 680 grams unpeeled, jumbo fresh shrimp; 20 servings Mustard Sauce; 1 teaspoons salt; 710 milliliters sweetened flaked coconut; 20 servings Vegetable oil

Coconut Shrimp with Mustard Sauce is a dairy free, fodmap friendly, and pescatarian recipe with 20 servings. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains about 9g of protein, 20g of fat, and a total of 271 calories. If you have baking mix, beer, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 22 minutes.

Instructions

Peel shrimp, leaving tails intact; devein, if desired. Set aside.

Ingredients you will need

Shrimp

Stir together 1 cup baking mix and 1 cup beer until smooth.

Ingredients you will need

Baking Mix

Beer

Stir together remaining 1 cup baking mix, salt, and ground red pepper. Dredge shrimp in dry mixture, and dip in beer mixture, allowing excess coating to drip. Gently roll shrimp in flaked coconut.

Ingredients you will need

Ground Cayenne Pepper

Coconut Flakes

Baking Mix

Shrimp

Beer

Roll

Salt

Dip

Pour vegetable oil to a depth of 3 inches into a Dutch oven or heavy saucepan, and heat to 35

Ingredients you will need

Vegetable Oil

Equipment you will use

Dutch Oven

Sauce Pan

Cook shrimp, in batches, 1 to 2 minutes or until golden; remove shrimp, and drain on paper towels.

Ingredients you will need

Shrimp

Equipment you will use

Paper Towels

Serve immediately with Mustard Sauce.

Ingredients you will need

Mustard

Sauce

Equipment

Dutch Oven

Sauce Pan

Paper Towels

Ingredients

Servings:

473milliliters

all-purpose baking mix, divided 237milliliters

beer 0teaspoons

ground red pepper 680grams

unpeeled, jumbo fresh shrimp 20servings

Mustard Sauce 1teaspoons

salt 710milliliters

sweetened flaked coconut 20servings

Vegetable oil

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Esperto Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.