Recipe courtesy of Captain Bill's

Coconut Shrimp

Name: Coconut Shrimp
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 10 to 15 servings
Cuisine: american
Ingredients: 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; 1 cup mayonnaise; 1 1/2 cups honey; 1/2 cup Dijon mustard; 1/2 cup horseradish

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Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 10 to 15 servings

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Ingredients

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

Directions

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.