Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.



Coconut Shrimp w/Maui Mustard Sauce

This is a delicious recipe for Coconut Shrimp w/Maui Mustard Sauce. Infuse large, juicy shrimp  with coconut milk, cilantro, and lime juice for an explosion of island flavor. Coated in a light coconut breadcrumb mixture and fried to perfection, these shrimp simply melt in your mouth.


A sweet-and-spicy sauce made of stone-ground mustard and pineapple and apricot preserves adds a whole new level of deliciousness to this traditional dish.

Posted By: Sid Alapai
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 2 people have saved this recipe

Print   Add to Printer99 Times Printed

Prep Time: 10-15 | Cook Time: 10 | Ready In: 20-25
Ingredients: Print   Add to cart
US Metric


Coconut Shrimp w/Maui Mustard Sauce

18 unpeeled, large fresh shrimp 
1 cup coconut milk 
2 tablespoons chopped fresh cilantro 
2 tablespoons fresh lime juice 
1 cup all-purpose flour 
3/4 cup beer 
1 (7-ounce) package sweetened flaked coconut 
1/2 cup fine, dry breadcrumbs (commercial) 
Peanut oil 

Maui Mustard Sauce
1/3 cup pineapple preserves 
1/3 cup apricot preserves 
1/4 cup stone-ground mustard Preparation
Stir together all ingredients in a small bowl. Cover and chill.


**note: It’s important to chill the battered shrimp so the batter doesn’t fall off while frying. It’s worth the effort—this is a fabulous-tasting dish. Make more than you think you need, because your friends will be asking for seconds.

Cooking Process:

Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down the back of each from the large end to the tail, cutting to, but not through, inside curve of shrimp.


Stir together coconut milk, cilantro, and lime juice in a large bowl. Add shrimp, tossing gently to coat. Cover and chill 30 minutes. Drain shrimp from mixture (do not pat dry).


Whisk together flour and beer in a small bowl. Combine coconut and breadcrumbs in a shallow dish. Dip shrimp into beer batter; dredge in coconut mixture, pressing onto shrimp.


Place shrimp on a baking sheet; freeze 20 minutes.


Pour oil to depth of 2 inches into a Dutch oven, and heat to 350°. Cook shrimp, in batches, 2 to 3 minutes or until golden. Drain on paper towels, and sprinkle lightly with salt. 

how to serve:

Serve immediately with Maui Mustard Sauce.

Nutritional Information:

There are no nutritional values recorded for Coconut Shrimp w/Maui Mustard Sauce.