Coconut Shrimp with Maui Mustard Sauce

Infuse large, juicy shrimp with coconut milk, cilantro, and lime juice for an explosion of island flavor. Coated in a light coconut breadcrumb mixture and fried to perfection, these shrimp simply melt in your mouth. A sweet-and-spicy homemade Maui mustard sauce adds a whole new level of deliciousness to this traditional dish.

Coconut Shrimp with Maui Mustard Sauce
Photo: Howard L. Puckett
10 to 12 appetizer servings


  • 18 unpeeled, large fresh shrimp

  • 1 cup coconut milk

  • 2 tablespoons chopped fresh cilantro

  • 2 tablespoons fresh lime juice

  • 1 cup all-purpose flour

  • 3/4 cup beer

  • 1 (7-ounce) package sweetened flaked coconut

  • 1/2 cup fine, dry breadcrumbs

  • Peanut oil

  • Salt


  • 1/3 cup pineapple preserves

  • 1/3 cup apricot preserves

  • 1/4 cup stone-ground mustard


  1. Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down the back of each from the large end to the tail, cutting to, but not through, inside curve of shrimp.

  2. Stir together coconut milk, cilantro, and lime juice in a large bowl. Add shrimp, tossing gently to coat. Cover and chill 30 minutes. Drain shrimp from mixture (do not pat dry).

  3. Whisk together flour and beer in a small bowl. Combine coconut and breadcrumbs in a shallow dish. Dip shrimp into beer batter; dredge in coconut mixture, pressing onto shrimp. Place shrimp on a baking sheet; freeze 20 minutes.

  4. Pour oil to depth of 2 inches into a Dutch oven, and heat to 350°. Cook shrimp, in batches, 2 to 3 minutes or until golden. Drain on paper towels, and sprinkle lightly with salt. Serve immediately with Maui Mustard Sauce.

  5. To make sauce: Stir together all ingredients in a small bowl. Cover and chill.

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