Shells Coconut Shrimp with Honey-Ginger Lime and Garlic Sauce
- 15 jumbo shrimp, peeled and deveined
- 8 whole eggs, lightly beaten
- 2 lbs shredded coconut
- 2 cups all-purpose flour
- 1 quart corn oil
- 2 cups honey
- 3 oz garlic, chopped
- 1 oz lime juice
- 2 oz prepared ginger, pickled
Heat oil to 350° F.
Place flour, eggs and coconut in separate containers. Dredge each piece of shrimp in flour, then eggwash the shrimp, allowing excess to drain off. Roll in coconut. Fry in oil until golden brown.
For sauce, mix honey, garlic, lime juice and ginger in a bowl. Pour over cooked shrimp.Makes 4 Source:
Submitted by: Recipe Group Member
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