Coconut Shrimp With Honey Ginger Sauce

• 4 cups sweetened flaked coconut (10oz)
• 1 cup all-purpose flour
• 1/4 cup beer (anything but dark)
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 large egg
• 6 cups canola oil (for frying)
• 1 1/2 lbs size 10-15 shrimp (peeled and deveined with tail on)
• 1 1/2 tablespoons fresh lime juice
• 2/3 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons freshly peeled and grated gingerroot

1. 1.thisk together lime juice, mayonnaise, honey, mustard and ginger for the sauce, cover and chill (can be made up to 6 hours ahead).
2. 2.take half of the coconut and place in pie plate.
3. 3.thisk together flour, beer, baking soda, salt, cayenne, and egg.
4. 4.teat oil until it registers 350u0b0 F in a 6 quart deep heavy pot over medium high heat.
5. 5.thile the oil is heating dip each shrimp individually into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in the same manner, adding additional coconut to pie plate as needed.
6. 6.try shrimp, six at a time, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towel to drain and season lightly with salt. Skim any coconut from oil and return oil to 350u0b0 between batches.

coconut, flour, baking soda, salt, cayenne pepper, egg, canola oil, shrimp, lime juice, mayonnaise, honey, mustard, freshly

Taken from www.food.com/recipe/coconut-shrimp-with-honey-ginger-sauce-176203 (may not work)