Coconut Shrimp Recipe
Six hand battered and rolled in coconut. Served with house-made honey mustard.
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Ingredients
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Coconut Shrimp
Honey Mustard Sauce
Method
Coconut Shrimp Preparation
- 1
Prepare the Shrimp
Peel and devein the shrimp, leaving the tails on for presentation. Pat them dry with a paper towel.
- 2
Set Up Breading Station
In three separate shallow bowls, place the flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs combined with salt and pepper.
- 3
Bread the Shrimp
Dredge each shrimp in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly in the coconut-panko mixture.
- 4
Heat the Oil
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the desired temperature.
- 5
Fry the Shrimp
Fry the breaded shrimp in batches for about 2-3 minutes each or until golden brown and cooked through. Remove them and place on a paper towel-lined plate to drain excess oil.
Honey Mustard Sauce Preparation
- 6
Mix the Sauce
In a small bowl, combine honey, Dijon mustard, apple cider vinegar, and a pinch of salt. Whisk until well blended.
- 7
