Go Back
Baked Coconut Shrimp with Sweet Mustard Zing

Baked or Grilled Coconut Shrimp with Sweet Mustard Dipping Sauce

Print Recipe Pin Recipe
Ingredients Equipment Method

Ingredients
  

  • 1 lb raw thawed overnight, deveined, shell removed shrimp
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
Coconut Dredge
  • 1 cup sweetened shredded coconut toasted
  • 1/2 cup Panko bread crumbs
Flour Dredge
  • 1/3 cup flour
  • 2 tablespoons cornstarch
  • 1/8 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
Milk Dredge
  • 1/3 cup milk
  • 2 tablespoons apple butter I prefer Texas Pepper Rib Candy Apple Habanero
  • 1 tablespoon honey mustard I prefer Blues Hog Honey Mustard
Sweet Mustard Dipping Sauce
  • 2 tablespoons honey mustard I prefer Blues Hog Honey Mustard
  • 1 tablespoons apple butter I prefer Texas Pepper Rib Candy No Heat Apple Cinnamon
  • 1 pinch kosher salt
  • 2 teaspoons apple cider vinegar

Equipment

  • Parchment paper
  • Baking sheet
  • Large sized bowl
  • Medium sized bowls
  • Food Processor

Method
 

  1. Place shrimp into a large bowl, sprinkle baking soda and kosher salt and toss to coat.
  2. SmellaQue Pro Tip: baking soda can change the pH of shrimp to be more alkaline and creating a better “bouncy” bite vs. being too soft. Salt adds great flavor
  3. Place bowl of shrimp into refrigerator for 15 minutes or more.
  4. Meanwhile, in a small bowl, mix Sweet Mustard Zing sauce – honey mustard, apple butter, kosher salt and apple cider vinegar. Set aside.
  5. If grilling, preheat grill. If baking, preheat oven to 425F.
  6. On a pan, place sweetened shredded coconut into oven for 5 to toast. Stir shredded coconut and toast until lightly brown, another 2-5 minutes. Remove from oven and allow to cool.
  7. Once shredded coconut is cool, place into food processor on pulse on high until pieces are smaller.
  8. In a medium sized bowl, stir together toasted shredded coconut and Panko bread crumbs.
  9. In a medium sized bowl, stir together flour dredge – flour, cornstarch, garlic powder, kosher salt and black pepper. Set aside.
  10. In a medium sized bowl, stir together milk dredge – milk, apple butter, honey mustard.
  11. Take shrimp out of the refrigerator and rinse under cold water to wash away the baking soda. Drain excess water.
  12. Arrange bowls to batter the shrimp: shrimp, flour dredge, milk dredge, coconut dredge, baking sheet with parchment paper.
  13. Dip shrimp in flour dredge, milk dredge and coconut dredge and lay onto parchment paper pan.
If Grilling:
  1. Grilling: Grill shrimp medium heat, preferably not under direct heat, about 5-8 minutes, flipping partway. Want the shrimp to turn from translucent to white and the tail should turn vibrant orange-pink.
If Baking
  1. Bake: Bake shrimp for 15-20 minutes until shrimp to turn from translucent to white and the tail should turn vibrant orange-pink.
  2. Serve Coconut Shrimp with Sweet Mustard Dipping Sauce.