Recipe courtesy of Captain Bill's
Coconut Shrimp
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 10 to 15 servings
Share This Recipe
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 10 to 15 servings
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.
Honey Mustard Horseradish Sauce:
- Mix all ingredients well.
