Coconut Shrimp (Camelback Inn's)

Crispy, golden coconut shrimp with a dipping sauce that bites back. This recipe comes from the Camelback Inn in Scottsdale, Arizona, and the technique is straightforward: flour, egg, shredded coconut, then straight into hot oil until the coating turns deep golden and the shrimp curls inside.

The three-step dredge is classic and works because each layer does a specific job. Flour gives the egg something to grip. Egg acts as the glue. Shredded coconut is the crunchy armor that fries into a sweet, toasty shell around each shrimp.

But the real star is the dipping sauce: two cups of honey blended with dry mustard and horseradish. It’s sweet, hot, and sharp all at once, and it cuts through the richness of the fried coconut coating. The horseradish hits your nose first, then the honey smooths everything out.

Chef Tips

• Use large, tail-on shrimp for easier dipping and a more dramatic presentation
• Press the coconut firmly onto each shrimp after rolling so it adheres during frying
• Fry in small batches to keep the oil temperature steady. Overcrowding drops the temp and makes greasy shrimp
• Drain on a wire rack over a sheet pan, not paper towels. Paper towels trap steam and soften the coating

Variations

• Use unsweetened coconut for a less sweet coating, or mix sweetened and unsweetened for balance
• Add a pinch of cayenne to the flour for a spicy base layer under the coconut
• Bake at 425°F (220°C) on a greased rack for 12-15 minutes, flipping halfway, for an oven-fried version