Coconut Shrimp (Camelback Inn's)
Yield
12 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
shrimp
peeled and deveined |
*
|
| 4 | tablespoons |
all-purpose flour
|
|
| 4 | large |
eggs
beaten |
|
| 1 | cup |
coconut
shredded |
*
|
| 1 | x |
vegetable oil
for deep-frying |
*
|
| Honey mustard horseradish | |||
| 1 | tablespoon |
dry mustard
|
|
| 2 | cups |
honey
|
|
| ½ | cup |
horseradish
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
shrimp
peeled and deveined |
*
|
| 6E+1 | ml |
all-purpose flour
|
|
| 4 | large |
eggs
beaten |
|
| 237 | ml |
coconut
shredded |
*
|
| 1 | x |
vegetable oil
for deep-frying |
*
|
| Honey mustard horseradish | |||
| 15 | ml |
dry mustard
|
|
| 473 | ml |
honey
|
|
| 118 | ml |
horseradish
|
*
|
Directions
Dredge shrimp in flour, then dip them in egg and roll in shredded coconut.
Deep-fry shrimp at 350℉ (180℃) F until golden brown in color.
Serve with Honey Mustard Horseradish Sauce Sauce directions: Combine all ingredients and mix together thoroughly.
