Coconut Shrimp with Mango Horseradish

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Pretty darn good! We had enough batter and flour for 2 pounds of shrimp, though we had to double the coconut breading part. If you do your prep ahead, this is a really fast dinner, or appetizer! I have to confess, though, that I didn't make the mango sauce as written. Mangos are not in season, but I had some mango jam from last season's preserving sessions; jam, horseradish, and sriracha, cooked until hot, and voila!

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These Coconut shrimp are fantastic. I didn't think I could do it! I didn't expect that my cooking of Robert's recipe would match what was on Restaurant Impossible. Was I ever wrong! This is the first recipe I cooked from Robert's show. It will not be the last recipe I will try. I going to use this recipe at the next family gathering to create a stir. Don't worry Robert, you will get the credit.

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My mom and I tried the recipe with our friday fish fry. It was easy to prepare and very tasty. The recipe is a keeper also if you have kids that dont like coconut try without the breading the beer is great. My grandson loved it.

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I have tried out many coconut shrimp recipes over the years. This is by far the easiest and best tasting of all.