Coconut Battered Shrimp

1. 1

   In a deep fat fryer or heavy sauce pan heat oil until a deep fry thermometer registers 360 degrees.

2. 2

   Season shrimp with creole spice.

3. 3

   Holding the tail of the shrimp, dredge each shrimp in the flour, shake off the excess and then dip into the egg mixture.

4. 4

   Be sure to completely coat the shrimp with the egg mixture.

5. 5

   Allow the excess egg to drip off of the shrimp.

6. 6

   Then dredge the shrimp into the coconut, pressing the coconut securely onto the shrimp.

7. 7

   Place the shrimp into the fryer or heavy saute pan, turning as they begin to brown.

8. 8

   Remove shrimp when brown on all sides.

9. 9

   Drain on paper towels and place on a serving platter.

10. 10

    To make the sauce, in a small bowl mix together the honey and the mustard serve with the shrimp.

* Per serving · 4 servings · Values may vary.

No additional tips available.