Coconut Shrimp Lollypops With Apricot Ginger Dipping Sauce Appetizers Recipes

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Coconut Shrimp Lollypops With Apricot Ginger Dipping Sauce


  • Apricot-Ginger Dipping Sauce:
  • 1/2 cup apricot jam
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Dijon mustard
  • 1 jalapeƱo 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

  • Method:

  • 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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