Spicy Beer-Battered Shrimp with Remoulade Sauce

Name: Spicy Beer-Battered Shrimp with Remoulade Sauce
Ingredients: ½ cup unsweetened shredded coconut; ½ cup panko; 2 tablespoons hot sauce, such as Frank’s RedHot Original Pepper Sauce; 1 tablespoon granulated sugar; 2 tablespoons finely chopped flat-leaf parsley, plus ½ tablespoon for garnish; ½ cup pale lager beer, such as Corona; Peanut or canola oil, for frying; Chopped flat-leaf parsley, for garnish; 6−9 jumbo shrimp, peeled and deveined, tails intact; 1 tablespoon finely chopped capers; ½ cup mayonnaise; 2 tablespoons minced celery; 1 small orange to yield ½ teaspoon finely grated orange zest, plus 1 teaspoon freshly squeezed orange juice; 1 tablespoon Cajun seasoning; 1 tablespoon whole-grain mustard; 2 tablespoons minced shallot; Kosher salt or sea salt; ½ cup all-purpose flour; 1 teaspoon Worcestershire sauce; Finely ground black pepper

Preparation info

Difficulty
Medium

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

These seductive beer-battered shrimp dipped in tangy remoulade sauce can be a tasty appetizer for two or three or a light dinner for two. Because cast-iron pans retain the heat as more shrimp are added, the constant temperature level seals in the moisture and quickly produces perfectly cooked bites. The mayonnaise-based sauce, flavored with celery, shallot, capers, and mustard, is brightened with fresh orange juice. Extra remoulade will keep in the refrigerator for several weeks. Use it on

Ingredients

Starter
Dinner
Pescatarian

Ingredients

Method