- For Sauce
- 1 teaspoon tamarind concentrate
- 1 1/2 tablespoons fresh lime juice
- 2/3 cup mayonnaise
- 1 1/2 tablespoons mild honey
- 2 teaspoons Dijon mustard
- 1 teaspoon finely grated peeled fresh ginger
- 1/4 teaspoon salt
- For Shrimp
- 4 cups sweetened flaked coconut
- 1 cup all-purpose flour
- 3/4 cup beer (not dark)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 large egg
- 6 cups vegetable oil (for frying)
- 1 1/2 pounds medium shrimp, peeled, leaving tail and first segment of shell intact, and, if desired, deveined
- Make sauce: Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
- Prepare shrimp: Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
- Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
- Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350 degrees F on thermometer.
- While oil is heating, coat shrimp: Hold 1 shrimp by tail and dip 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 same manner, adding remaining coconut to bowl as needed.
- Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350 degrees F between batches.
- Serve shrimp with sauce.