Camelback Inn's Coconut Shrimp

Recipe Ingredients

12		Shrimp - peeled and deveined
4 tablespoons	60ml	Flour
4		Eggs - beaten
1 cup	93g / 3.3oz	Coconut - shredded
		Oil - for deep-frying
		Honey Mustard Horseradish
1 tablespoon	15ml	Coleman's dry mustard
2 cups	474ml	Honey
1/2 cup	118ml	Horseradish

Recipe Instructions

Dredge shrimp in flour, then dip them in egg and roll in shredded coconut.

Deep-fry shrimp at 350F until golden brown in color.

Serve with Honey Mustard Horseradish Sauce.

Combine all sauce ingredients and mix together thoroughly.

Source:
Cooking Light, June 1995, page 58

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