Spicy Beer-Battered Shrimp with Remoulade Sauce

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

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

Dinner
Starter
Pescatarian

Ingredients

Method