40 | Viking Explorer Society News
M A K E S 8 S E R V I N G S
Coconut Shrimp
ese crunchy shrimp will make you feel like you just stepped onto a Caribbean beach,
with their spicy jerk seasoning complemented by fresh lime juice and the crunch of
coconut. e ginger ale and baking soda help to keep the batter light. Be sure to work
in batches so as not to crowd the pan and you will get better results.
SAUCE
110g mayonnaise
2 tsp tomato paste
2 tsp fresh squeezed lime juice
2 tsp honey
½ tsp jerk seasoning
¼ tsp salt
SHRIMP
Canola oil for frying
110g unsweetened shredded
coconut
1/3 cup flour
80 ml ginger ale
1½ tsp baking soda
½ tsp salt
¼–½ tsp cayenne pepper to taste
1 egg, lightly beaten
450g large shrimp, peeled and
deveined
1. Combine all sauce ingredients in a small bowl and let
stand at least 15 minutes to blend flavors before serving.
2. In a deep saucepan, heat oil to 180°C over medium heat.
Line a baking sheet with foil. Place coconut in a shallow
bowl. In another bowl, combine flour, ginger ale, baking
soda, salt, cayenne and egg, stirring until smooth. Dip
shrimp into the mixture, then press into coconut; place on
baking sheet. Working in batches, place shrimp in hot oil;
cook until golden brown, 3–5 minutes; remove; drain on
paper towels. Serve immediately with dipping sauce.
