Coconut Shrimp Recipe

Name: Coconut Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 65 medium shrimp, peeled and deveined; 2 cups flour; 1/2 quart fry batter mix (flour, cornmeal, salt, spices); 6 ounces coconut milk; 1/2 pound coconut flakes; Oil, for frying; Honey Mustard Horseradish Sauce, recipe follows; 1 cup mayonnaise; 1 1/2 cups honey; 1/2 cup Dijon mustard; 1/2 cup horseradish

Servings: persons

65 medium shrimp, peeled and deveined
2 cups flour
1/2 quart fry batter mix (flour, cornmeal, salt, spices)
6 ounces coconut milk
1/2 pound coconut flakes
Oil, for frying
Honey Mustard Horseradish Sauce, recipe follows
1 cup mayonnaise
1 1/2 cups honey
1/2 cup Dijon mustard
1/2 cup horseradish

1
Heat oil to 375 degrees F.
2
Dredge shrimp in flour to coat.
3
Mix Drakes Fry batter 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.
8
Mix all ingredients well.
9
This recipe was provided by professional chefs, and therefore may be difficult to reproduce in the home.

2233

kcal

Calories

Fat

124

Carbs

321

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 65 medium shrimp, peeled and deveined, 2 cups flour, 1/2 quart fry batter mix (flour, cornmeal, salt, spices), 6 ounces coconut milk, and more.

Yes, Coconut Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Shrimp

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