Coconut Shrimp | Cruise Scoop

Ingredients

• For the Sauce:
• ½ C (110 g) mayonnaise
• 2 tsp (10 ml) tomato paste
• 2 tsp (10 ml) fresh squeezed lime juice
• 2 tsp (10 ml) honey
• ½ tsp (2.5 g) jerk seasoning
• ¼ tsp (2.5 g) salt
• For the Shrimp:
• Canola oil for frying
• 1½ C (110 g) unsweetened shredded coconut
• ⅓ C (33 g) flour
• ⅓ C (80 ml) ginger ale
• 1½ tsp (6 g) baking soda
• ½ tsp (2.5 g) salt
• ¼-½ tsp (2 g) cayenne pepper (to taste)
• 1 lg egg, lightly beaten
• 1 lb (454 g) large shrimp, peeled and deveined