Recipe courtesy of Jill Davie
Episode: Hawaiian Holiday
Save Recipe Print
Total:
53 min
Prep:
13 min
Cook:
40 min
Yield:
20 shrimp
Level:
Intermediate

Ingredients

For the shrimp:
For the dipping sauce:

Directions

For the shrimp:

Pour enough oil into a medium sized saucepan so that it is half full. Place the pot over medium to high heat until the oil reaches 340 degrees F. Meanwhile, in a medium sized mixing bowl, add the cornstarch. Stir in the beer, soda water, egg and a pinch of salt until combined. In a separate bowl, add coconut. Place shrimp, tail end first, on bamboo skewers. Dip each skewer into the cornstarch batter and then into the coconut. Fry the shrimp in the oil until the coconut is nicely browned and the shrimp are cooked through, about 3 to 4 minutes. Place shrimp skewers onto a paper towel lined plate to absorb excess oil.

For the dipping sauce:

In a small saucepan over medium heat, add the pumpkin puree, curry powder and brown sugar. Cook for 5 minutes, stirring frequently. Slowly add the coconut milk and continue to cook. Lower the heat and let the ingredients simmer for about 5 minutes. Remove the pot from the heat and cool. Add the lime juice and salt, to taste. Serve in a bowl alongside the coconut shrimp.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Shrimp Gumbo

Recipe courtesy of Alton Brown

Shrimp Creole

Recipe courtesy of The Neelys

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Shrimp and Sausage Jambalaya

Recipe courtesy of Amelia Durand

Vanilla Ice Cream with Toasted Coconut Flakes

Recipe courtesy of Deborah Fewell

Coconut Shrimp

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword