Coconut Shrimp Appetizer
Coconut flavors fried shrimp beautifully and provides a tropical flavor that your guests will love. This recipe includes a honey mustard horseradish dipping sauce to add a little tang to this finger food.
- 12 shrimp, peeled and deveined
- 4 tablespoons flour
- 4 eggs, beaten
- 1 cup coconut, shredded
- Oil, for deep-frying
- 1 tablespoon dry mustard
- 2 cups honey
- 1/2 cup horseradish
- Dredge shrimp in flour, then dip them in egg and roll in shredded coconut.
- Deep-fry shrimp at 350 degrees F until golden brown in color.
- Serve with Honey Mustard Horseradish Sauce Sauce: Combine honey, mustard and horseradish and mix together thoroughly.