Camelback inn's coconut shrimp

Yield: 2 Servings

Measure Ingredient
12 \N Shrimp, peeled and deveined
4 tablespoons Flour
4 \N Eggs, beaten
1 cup Coconut, shredded
\N \N Oil, for deep-frying
1 tablespoon Dry mustard, Coleman's
2 cups Honey
½ cup Horseradish


Dredge shrimp in flour, then dip them in egg and roll in shredded coconut. Deep-fry shrimp at 350 degrees until golden brown in color.

Serve with Honey Mustard Horseradish Sauce Sauce directions: Combine all ingredients and mix together thoroughly.

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