Recipe

Coconut Shrimp Lollypops With Apricot Ginger Dipping Sauce Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year, 2 months ago Don't go to the skanky "Outback Steakhouse" for their crappy, greasy coconut shrimp... make them 100 times better yourself at home! These are fun, really yummy appetizers for any casual party. Prep:20m Cook:5m Servings:4	Luisascater
	appetizer finger foods beer batter coconut apricot dipping sauce tropical lollypops

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Ingredients

Apricot-Ginger Dipping Sauce:

1/2 cup apricot jam

1 tablespoon freshly grated ginger

1 tablespoon Dijon mustard

1 jalapeño pepper, seeds discarded, minced

2 tablespoons seasoned rice wine vinegar or freshly squeezed lime juice

Coconut Shrimp:

2 cups sweetened shredded coconut

1 cup all-purpose flour

1/2 cup beer

3/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cayenne pepper

1 egg

12 shrimp (16 to 20 count) shelled and deveined (wild gulf prawns taste the best!)

12 bamboo skewers. approximately 5 inches

3 to 5 cups peanut oil or canola oil

Directions

Place all apricot dipping sauce ingredients in a blender and blend until smooth. Set aside.

In a large bowl, combine flour, beer, baking soda, salt, cayenne, and egg. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter.

Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside) and skewer 1 shrimp on the end of each skewer. Use a paper towel to pat the shrimp dry.

Pour oil into a small, tall pot until it is 3 inches deep (I use a small fryer so in that case, fill oil up to line). Heat oil until it reaches 350 degrees F.

While oil is heating, dip each shrimp into the batter, then dredge into the coconut shreds so that the entire "lollypop" is covered in coconut shreds.

When oil is ready, submerge 6 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minute, or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollypops on paper towel to absorb excess oil.

Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350 degrees F again and continue with next batch. Serve with apricot dipping sauce.

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Comments

sporadiccook 1 year, 2 months ago said:
These look great....I LOVE coconut shrimp!

elgab89 1 year, 2 months ago said:
I agree with you, I would never go to the Outback restaurant(I hate franchise restaurants, anyway)! Especially with this recipe at hand!

conner909 1 year, 1 month ago said:
Love this dish! Dona't like The Outback Restaurant! Thanks! I think the Charthouse used to have pretty good coconut shrimp several years ago!

krumkake 11 months, 1 week ago said:
Alright, I have to stop now - I think I've printed off 10 of your recipes to try...this one has got to be at the top of the list! It's not grilling season here now, so I will go with the deep frying for the moment - these sound absolutely fantastic (and yes, 100 times better than "that other place"...).

trigger 9 months, 2 weeks ago said:
I love that dipping sauce Luisa five forks just for that. I am printing this one for a later date. I am starting to get a log jam of your recipes to try.First I will make the Aztec soup recipe.
Flagged as beautiful.
Five forks and a big smile:)

jbritton 4 months, 2 weeks ago said:
I'm very disappointed that you couldn't come up with your own recipe. This is Bob Blumer's recipe and I just bought his "Gourmet Bites" cookbook. You didn't even have the decency to change the name or re-word the directions!

luisascatering 4 months, 2 weeks ago said:
You should not waste your time being disappointed, Kate. A collegue of mine gave me this recipe. I have made it many, many times so I felt no need to alter the recipe in any way because it's perfect the way it is. I also love the Surreal Gourmet!

It's a wonderful appetizer so I wanted to share it with everyone here. You really should try it, perhaps then you won't be disapointed anymore!
:-D

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