Hawaiian Coconut Shrimp

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• oil (for frying)
• 1 1/2 lbs large shrimp
• 3/4 cup self-rising flour (or 3/4 cups all-purpose flour, 3/4 tsp baking powder and 1/4 tsp salt)
• 2 -4 tablespoons club soda
• 1/2 cup flaked coconut
• 1/4 cup all-purpose flour
• 1/3 cup dijon mustard
• 1/3 cup sour cream
• 1/3 cup honey
• 1 teaspoon cream-style prepared horseradish
• 1/8 teaspoon ground cinnamon or 1/8 teaspoon nutmeg (optional)

Recipe

• 1 sauce: mix together all ingredients and set aside.
• 2 shrimp: peel and devein shrimp, leaving the tails on.
• 3 rinse and drain.
• 4 in bowl 1, place 1/4 cup all-purpose flour.
• 5 in bowl 2, mix 1/2 cup self-rising flour with club soda to form a batter.
• 6 in bowl 3, place flaked coconut.
• 7 holding each shrimp by the tail, dip in flour to cover, then in batter, and lastly in coconut.
• 8 place each shrimp on waxed paper, repeating process until all shrimp are battered and covered in coconut.
• 9 at this point you can cover and refrigerate for several hours if you like, making it a quick-cook dinner later that day or the next day.
• 10 in hot oil, deep fry several shrimp for about 1-2 minutes until coconut is lightly golden brown.
• 11 drain on paper towels.
• 12 repeat process until all shrimp are cooked.
• 13 serve with honey mustard sauce.
• 14 note: spicy cocktail (tomato-based) sauce is not good with these shrimp.