Coconut Shrimp with Sweet Mustard Dipping Sauce

Coconut Shrimp with Sweet Mustard Dipping Sauce
Blues Hog Honey Mustard and Plated Coconut Shrimp

INGREDIENTS:

  • 1 lb raw, thawed overnight, deveined, shell removed shrimp
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt

    Coconut Dredge

    • 1 cup sweetened shredded coconut, toasted
    • 1/2 cup Panko bread crumbs

    Flour Dredge

    • 1/3 cup flour 

    • 2 tablespoons cornstarch
    • 1/8 teaspoon garlic powder
    • ½ teaspoon kosher salt
    • 1/8 teaspoon ground black pepper

    Milk Dredge

    • 1/3 cup milk

    • 2 tablespoons apple butter
    • 1 tablespoon Blues Hog Honey Mustard

    Sweet Mustard Dipping Sauce

    • 2 tablespoons Blues Hog Honey Mustard

    • 1 tablespoons apple butter
    • 1 pinch kosher salt
    • 2 teaspoons apple cider vinegar

    INSTRUCTIONS:

    1. Place shrimp into a large bowl, sprinkle baking soda and kosher salt and toss to coat.
      SmellaQue Pro Tip: baking soda can change the pH of shrimp to be more alkaline and creating a better “bouncy” bite vs. being too soft.  Salt adds great flavor
    2. Place bowl of shrimp into refrigerator for 15 minutes or more.  
    3. Meanwhile, in a small bowl, mix Sweet Mustard Zing sauce – honey mustard, apple butter, kosher salt and apple cider vinegar.  Set aside.
    4. If grilling, preheat grill.  If baking, preheat oven to 425ºF.
    5. On a pan, place sweetened shredded coconut into oven for 5 to toast.  Stir shredded coconut and toast until lightly brown, another 2-5 minutes. Remove from oven and allow to cool.
    6. Once shredded coconut is cool, place into food processor on pulse on high until pieces are smaller.  
    7. In a medium sized bowl, stir together toasted shredded coconut and Panko bread crumbs.
    8. In a medium sized bowl, stir together flour dredge – flour, cornstarch, garlic powder, kosher salt and black pepper. Set aside.
    9. In a medium sized bowl, stir together milk dredge – milk, apple butter, honey mustard.
    10. Take shrimp out of the refrigerator and rinse under cold water to wash away the baking soda. Drain excess water.

    Recipe ingredients image / coated shrimp/ coated shrimp on grill

     

    Janice Smella Headshot

    Recipe Created By 

    Janice Smella, SmellaQue
    SmellaQue.com

    As head cook for SmellaQue, the 2018 and 2019 Canadian BBQ Team of the Year, smoking and cooking outdoors is a huge passion for Janice. Her success as a BBQ team has enabled invitations to cook at the American Royal World Series of BBQ, Jack Daniels World Championship BBQ and Houston Livestock Show and Rodeo World’s Championship Bar-B-Que Contest. 

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