- 65 medium shrimp, peeled and deveined
- 2 cups flour
- 1/2 quart fry batter mix (flour, cornmeal, salt, spices)
- 6 ounces coconut milk
- 1/2 pound coconut flakes
- Oil, for frying
- Honey Mustard Horseradish Sauce, recipe follows
- Honey Mustard Horseradish Sauce:
- 1 cup mayonnaise
- 1 1/2 cups honey
- 1/2 cup Dijon mustard
- 1/2 cup horseradish
Heat oil to 375 degrees F.
Dredge shrimp in flour to coat. Mix Drakes Fry batter and coconut milk together, adding water, if necessary, to create cake batter consistency. Dip shrimp in batter mixture. Roll shrimp in coconut flakes to cover.
Deep fry to a golden brown. Serve with a Honey Mustard Horseradish Sauce.Honey Mustard Horseradish Sauce:
Mix all ingredients well.
This recipe was provided by professional chefs, and therefore may be difficult to reproduce in the home.
Recipe courtesy Captain Bill's, WI
Recipe courtesy of Robin Miller