Hawaiian Coconut Shrimp

Inspired by a trip to hawaii, these delicious, crispy golden shrimp have a nutty flavor, with a slight hint of coconut. The honey mustard sauce is their perfect complement or serve with chinese sweet and sour sauce, recipe #54625. Great for appetizers (use medium size shrimp) or a meal!!

Steps

Sauce: mix together all ingredients and set aside.

Shrimp: peel and devein shrimp , leaving the tails on.

Rinse and drain.

In bowl 1 , place 1 / 4 cup all-purpose flour.

In bowl 2 , mix 1 / 2 cup self-rising flour with club soda to form a batter.

In bowl 3 , place flaked coconut.

Holding each shrimp by the tail , dip in flour to cover , then in batter , and lastly in coconut.

Place each shrimp on waxed paper , repeating process until all shrimp are battered and covered in coconut.

At this point you can cover and refrigerate for several hours if you like , making it a quick-cook dinner later that day or the next day.

In hot oil , deep fry several shrimp for about 1-2 minutes until coconut is lightly golden brown.

Drain on paper towels.

Repeat process until all shrimp are cooked.

Serve with honey mustard sauce.

Ingredients

oil, large shrimp, self-rising flour, club soda, flaked coconut, all-purpose flour, dijon mustard, sour cream, honey, prepared horseradish, ground cinnamon