Total Calories: 302
1. TO MAKE THE DIP: In a small saucepan, bring the preserves to a simmer over medium heat, stirring constantly. Remove from heat and stir in the mustard. Keep the dip warm. (The dip can be prepared up to 4 hours ahead, and reheated gently before serving.)
2. TO MAKE THE BATTER: In a medium bowl, whisk the flour, baking powder, curry powder, salt, and cayenne together. Add the beer and eggs and stir with a spoon just until combined (do not overmix). Fold in 1/2 cup of the coconut. Put the remaining coconut in a deep plate.
3. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 360°F.
4. In 2 or 3 batches, dip each shrimp in the batter, letting the excess batter drip back into the bowl, then roll the shrimp in the coconut. Deep-fry without crowding, until golden, 2 to 3 minutes. Using a wire-mesh skimmer, transfer the shrimp to the wire rack and keep warm in the oven until all the shrimp are deep-fried. Serve immediately, with the warm pineapple-mustard dip.
This Coconut Shrimp With Pineapple-Mustard Dip recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.
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