Tommy ’s Famous Coconut Shrimp

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Tommy ’s Famous Coconut Shrimp
Tommy ’s Famous Coconut Shrimp
Flavors of Aloha

Tommy ’s Famous Coconut Shrimp

Although it says “Hawaiian vacation” as definitively as surfboards and ukuleles, coconut shrimp is probably another invention from one of the originators of the Tiki craze, Donn Beach or “Trader” Vic Bergeron. Here is our version, served from Tokyo to Florida. Depending on the occasion, you can serve the shrimp plated with Asian slaw as a first course, or heaped on a platter with the sauce as a dip. Recipe courtesy of Flavors of Aloha: Cooking with Tommy Bahama.

4
Servings
565
Calories Per Serving
Deliver Ingredients

Ingredients

For the sauce:

  • 1 9-ounce jar Major Greys mango chutney
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon mango nectar or pineapple juice

For the batter:

  • ¾ Cup dry seafood fry mix or unbleached all-purpose flour
  • 1 Cup lager beer
  • 5 large egg yolks
  • 4 Teaspoons sugar
  • 1¼ Teaspoon kosher salt
  • ½ Teaspoon freshly ground black pepper
  • Vegetable oil, for deep-frying
  • ½ Cup unbleached all-purpose flour
  • ¾ Cup sweetened coconut flakes
  • 16 extra-jumbo (16- to 20-count) shrimp, peeled and deveined, tail segment left intact
  • Asian-style coleslaw, for serving

Directions

For the sauce:

Purée the chutney, mustard, and nectar in a blender. Transfer to a small bowl, cover, and set aside until serving.

For the batter:

Whisk the fry mix, beer, egg yolks, sugar, salt, and black pepper in a large bowl. Let stand for 10 to 15 minutes.

Position a rack in the center of the oven and preheat the oven to 200 degrees F. Pour 2 inches of oil into a large, deep saucepan and heat the oil over high heat until a deep-fry thermometer reaches 350 degrees F.

Spread the flour in a shallow bowl. Spread the coconut in a second bowl. Place a wire rack on a large rimmed baking sheet. One at a time, toss the shrimp in the flour, then in the batter, letting the excess batter drip back into the bowl. Roll the shrimp in the coconut to coat evenly. Transfer to a platter.

In batches, without crowding, deep-fry the shrimp, turning them halfway through frying, until golden brown, about 2½ minutes. Using a wire spider or a slotted spoon, transfer the shrimp to the wire rack and keep warm in the oven while frying the rest.

To serve as a first course, for each serving, spoon some slaw in the center of a salad plate. Spread a scant 1 tablespoon of the sauce at the 12-o’clock position of the plate, then 1 tablespoon each at 3, 6, and 9 o’clock positions. Top each serving of sauce with a shrimp and serve. To serve informally, pour the sauce into a small serving bowl, heap the shrimp on a platter, and serve with the sauce as a dip.

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
20g
31%
Sugar
44g
N/A
Saturated Fat
11g
57%
Cholesterol
261mg
87%
Protein
12g
25%
Carbs
84g
28%
Vitamin A
97µg
11%
Vitamin B12
0.7µg
11.5%
Vitamin B6
0.2mg
11.1%
Vitamin C
4mg
7%
Vitamin D
1µg
N/A
Vitamin E
2mg
9%
Vitamin K
0.9µg
1.2%
Calcium
82mg
8%
Fiber
4g
17%
Folate (food)
58µg
N/A
Folate equivalent (total)
161µg
40%
Folic acid
60µg
N/A
Iron
3mg
18%
Magnesium
37mg
9%
Monounsaturated
5g
N/A
Niacin (B3)
3mg
16%
Phosphorus
232mg
33%
Polyunsaturated
2g
N/A
Potassium
229mg
7%
Riboflavin (B2)
0.4mg
21.2%
Sodium
555mg
23%
Sugars, added
43g
N/A
Thiamin (B1)
0.4mg
24.8%
Zinc
1mg
9%

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