Nick's Picks: Coconut Shrimp

08.29.12 | Nick Finlayson |

1 Pound of shrimp Peeled and Devained tail on

Tempura batter mix

12 oz can coconut milk

Shredded Coconut

Canola Oil


Dipping Sauce

1 Cup Water

1 Cup Sugar

1 Tbsp Fresh Chopped Ginger

1 tsp Fresh Chopped Garlic

1 Cup Soy Sauce

1 Cup Hoisin Sauce

1 Tsp Salt

1 Cup Fresh Chopped Pineapple

1/2 Red Pepper Minced

1 Scallion (green onion) Minced




Clean the shrimp and rinse clean. Marinate in coconut milk overnight. Drain and pat dry.

Heat oil in wok, large skillet or fryer (use instructions) Oil should be hot but not smoking.

Make tempura mix according to the directions provided. Dip shrimp in batter and place in oil. Cooking for 2-3 minutes then flipping over until golden brown and fully cooked through. Remove from oil and drain. Roll in shredded coconut and place on paper towel to drain excess oil. Serves 4


For the sauce,

Combine water, sugar, ginger, garlic, soy, hoisin, salt and pineapple in a medium pot. Bring to a rolling boil and continue to boil for about half an hour. Sauce should coat a spoon and be syrup like. Remove from heat and add pepper and scallion. Stir to combine and refrigerate. Makes about 2 quarts


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