Appetizer Recipe: Coconut Shrimp by Everyday Gourmet with Blakely

Heat oil in a deep pan for frying.

In a bowl, crack 1 large egg and add 3/4 cup of light beer.

Add 1 cup of flour, 1 teaspoon of baking soda, a little bit of nutmeg, a little bit of cayenne pepper, and salt to the bowl.

Mix the batter until well combined.

Take the peeled and deveined shrimp and dip them into the batter, shaking off the excess.

Roll the battered shrimp in sweetened coconut flakes until fully coated.

Carefully place the coated shrimp into the hot oil for frying.

Fry the shrimp for about 3 minutes until golden brown, flipping them halfway through.

Check the shrimp; they should curl up when done, and if they are not golden brown, let them fry a bit longer.

Prepare the honey Dijon sauce by mixing 1 cup of honey with 1 tablespoon of Dijon mustard and 1/4 cup of Dijon mustard in a bowl.

Mix the sauce until well combined.

Once the shrimp are golden brown, remove them from the oil and place them on a plate lined with paper towels to drain excess grease.

Sprinkle a little bit of salt on the shrimp while they are hot.

Serve the shrimp with the honey Dijon sauce.

Equipment Needed

Spice Level: