• 0182f7b5ad3916ec98bc0a5459473a80

Coconut Shrimp With Spicy Mustard Sauce

yum! yum!

Prep
Cook
Serves 6people
Ingredients
2
cups of vegetable or canola oil
1
lb of extra large (21/25 count) shrimp, peeled, deveined and butterflied with tails intact
1/3
cup of self rising flour, more or less
2
large eggs, beaten
1
cup of shredded, sweet coconut
Directions
1.
Heat oil in a large skillet over medium high heat until the oil shimmers. Pass the shrimp through the flour, then the egg, then the coconut; set aside on a plate until all are coated. Cook a few at a time, for about 2 minutes per side, until golden brown, taking care to not crowd the pan. Use a slotted spoon to remove any loose coconut from the oil in between batches. Drain shrimp on several layers of paper towels; serve immediately while hot.

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