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Coconut Shrimp with honey mustard sauce


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  • Coconut Shrimp: 12 oz plain seltzer water
  • 1 C plus 2 TBS flour divided
  • 1 qrt oil
  • 1 C shredded coconut
  • 1 lbs med size shrimp peeled with tails
  • Honey Mustard Sauce: 1/3 C sourcream
  • 1/3 C Dijon mustard
  • 1/3 honey
  • 3/4 tsp cayenne pepper 1/4 tsp salt


Servings 4


Step 1

For shrimp pour seltzer water into bowl. Add 1 C flour 1/4 C at a time whisking until smooth after each addition. In a deep pan heat oil over med ghigh heat to 350 degrees. Spread remaing 2 TBS flour in shallow dish spread coconut in a similar dish. Working with about 4 shrimp at a time dust each one with flour coat with batter and roil in coconut. Fry in hot oil 1 1/2 to 2 min or until golden brown. Remove from oil with tongs and place on paper towels to drain. For sauce combine sour crean Dijon mustard honey cayenne pepper and salt mix well


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