Coconut Shrimp with Sweet Mustard Dipping Sauce
Janice Smella with SmellaQue
- 1 lb raw, thawed overnight, deveined, shell removed shrimp
½ tsp baking soda
1 tsp kosher salt
1 cup sweetened shredded coconut, toasted
- 1/2 cup Panko bread crumbs
1/3 cup flour
2 tbsp cornstarch
1/8 tsp garlic powder
½ tsp kosher salt
1/8 tsp ground black pepper
1/3 cup milk
2 tbsp apple butter
1 tbsp Blues Hog Honey Mustard
2 tbsp Blues Hog Honey Mustard
1 tbsp apple butter
- 1 pinch kosher salt
2 tsp apple cider vinegar
Sweet Mustard Dipping Sauce
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 versus being more soft. Salt adds great flavor.
- Place bowl of shrimp into refrigerator for 15 minutes or more.
- Meanwhile, in a small bowl, mix Sweet Mustard Zing sauce – honey mustard, apple butter, kosher salt and apple cider vinegar. Set aside.
- If grilling, preheat grill. If baking, preheat oven to 425ºF.
- 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.
- Once shredded coconut is cool, place into food processor on pulse on high until pieces are smaller.
- In a medium sized bowl, stir together toasted shredded coconut and Panko bread crumbs.
- In a medium sized bowl, stir together flour dredge – flour, cornstarch, garlic powder, kosher salt and black pepper. Set aside.
- In a medium sized bowl, stir together milk dredge – milk, apple butter, honey mustard.
- Take shrimp out of the refrigerator and rinse under cold water to wash away the baking soda. Drain excess water.
Arrange dredge bowls in this order: flour dredge, milk dredge, coconut dredge, baking sheet with parchment paper.
shrimp in flour dredge, milk dredge and coconut dredge and lay onto
parchment paper pan.
Grilling: Grill shrimp medium heat, preferably not over direct heat, about 5-8 minutes, flipping partway. Want the shrimp to turn from translucent to white and the tail should turn vibrant orange pink.
- Bake: Bake shrimp for 15-20 minutes until shrimp to turn from translucent to white and the tail should turn vibrant orange pink.