Coconut Shrimp with Ohgave! & Chipotle Dip Sauce

A recipe by Willem De Froy

If you’re looking for big, bold taste and texture, you can’t beat coconut shrimp. When you combine the natural sweetness of coconut with plump, flour dredged shrimp fried to a golden crisp, the end product will make your taste buds sing.   And the chipotle dip, which gets its authentic flavor notes from jalapeño pepper smoked to become a chipotle pepper, makes a perfect complement to the crispy shrimp.

As an Appetizer, 3 or 4 per person

As an Entrée, 6 or 7 per person, served with steamed rice and vegetable of choice

Shrimp Appetizer:
12 to 14 raw jumbo shrimp (fresh or defrosted) peeled and de-veined
1 ½ to 2 cups Coconut flakes (sweetened is OK)
3 large eggs, whisked and slightly salted
1 cup slightly salted flour (rice flour OK)
¾ cup Ohgave! nectar
3 tablespoons finely chopped (almost to puree consistency) dried chipotle peppers
1 tablespoon red wine vinegar

Dip Sauce:
Mix nectar, chipotle and vinegar till well blended and serve at room temperature.

Pat shrimp dry with paper towel and season with salt and pepper to taste. Dredge shrimp in flour and dip each one respectively in the egg wash (let excess egg wash drip off) and the coconut flakes. Immediately fry in shallow pan with ample hot oil or in a fry daddy until crisp (2 to 3 minutes). Reserve hot until all shrimp are cooked. Arrange on platter with dip sauce in the center.