Ingredients
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-
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1 1/2
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3/4
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2 - 4
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1/2
-
1/4
-
-
1/3
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1/3
-
-
-
-
-
Directions
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!, Really great, made for New Year’s Day get together. I gave it 4 stars instead of 5 because the recipe doesn’t have the right amounts of ingredients listed and I would have been in big trouble if I didn’t happen to have extra coconut on hand. I ended up adding quite a bit more soda and probably another cup of coconut flakes. I think next time I’ll leave the coconut out to dry out a bit so it doesn’t clump as much. Great sauce. Next time I will halve it though and I might try to make something sweeter. It was a hit at the party!, Very Good. Used water instead of soda and it still turned out great. Used 1-2 CUPS of Coconut. If you let the coated shrimp rest a bit before frying the coating stayed on better.
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Steps
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1
Done
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Sauce: Mix Together All Ingredients and Set Aside. |
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2
Done
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Shrimp: Peel and Devein Shrimp, Leaving the Tails On. |
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3
Done
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Rinse and Drain. |
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4
Done
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in Bowl 1, Place 1/4 Cup All-Purpose Flour. |
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5
Done
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in Bowl 2, Mix 1/2 Cup Self-Rising Flour With Club Soda to Form a Batter. |
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6
Done
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in Bowl 3, Place Flaked Coconut. |
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7
Done
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Holding Each Shrimp by the Tail, Dip in Flour to Cover, Then in Batter, and Lastly in Coconut. |
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8
Done
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Place Each Shrimp on Waxed Paper, Repeating Process Until All Shrimp Are Battered and Covered in Coconut. |
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9
Done
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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. |
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10
Done
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in Hot Oil, Deep Fry Several Shrimp For About 1-2 Minutes Until Coconut Is Lightly Golden Brown. |
