Hawaiian Coconut Shrimp

Recipe by BeachGirl
READY IN: 42mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • SAUCE: mix together all ingredients and set aside.
  • SHRIMP: Peel and devein shrimp, leaving the tails on.
  • Rinse and drain.
  • In Bowl 1, place 1/4 cup all-purpose flour.
  • In Bowl 2, mix 1/2 cup self-rising flour with club soda to form a batter.
  • In Bowl 3, place flaked coconut.
  • Holding each shrimp by the tail, dip in flour to cover, then in batter, and lastly in coconut.
  • Place each shrimp on waxed paper, repeating process until all shrimp are battered and covered in coconut.
  • 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.
  • In hot oil, deep fry several shrimp for about 1-2 minutes until coconut is lightly golden brown.
  • Drain on paper towels.
  • Repeat process until all shrimp are cooked.
  • Serve with Honey Mustard Sauce.
  • Note: Spicy cocktail (tomato-based) sauce is not good with these shrimp.
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