Coconut Shrimp


Coconut Shrimp
  1. 15 medium shrimp, peeled and deveined
  2. 1/2 cup flour
  3. 1/8 quart fry batter mix (flour, cornmeal, salt, spices)
  4. 1 1/2 ounces coconut milk
  5. 2 ounces coconut flakes
  6. Oil, for frying
  7. Honey Mustard Horseradish Sauce, recipe follows
  1. Heat oil to 375 degrees.
  2. Dredge shrimp in flour to coat.
  3. Mix fry batter ingredients and coconut milk together, adding water, if necessary, to create cake batter consistency.
  4. Dip shrimp in batter mixture.
  5. Roll shrimp in coconut flakes to cover.
  6. Deep fry to a golden brown.
  7. Serve with a Honey Mustard Horseradish Sauce.
Honey Mustard Horseradish Sauce
  1. 1/4 cup mayonnaise
  2. 3/4 cups honey
  3. 1/8 cup Dijon mustard
  4. 1/8 cup horseradish
  5. Mix all ingredients well.

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