Basic Coconut Shrimp

Many of these recipes have a suggestion for a dipping sauce, but you are encouraged to try new and different sauces instead, if you wish.

1 lb. medium shrimp
1 quart coconut oil
1 (12 oz.) bottle plain seltzer water
1 cup plus 2 tablespoons all-purpose flour
1 cup shredded coconut
Honey Mustard Sauce (see below)

Heat oil in deep 2 quart saucepan over medium high heat to 350 degrees. Pour seltzer in to medium size bowl. Using wire whisk, beat in 1 cup flour, 1/4 cup at a time. Spread 2 tablespoons flour in shallow dish. Spread coconut in second dish. Working with 4 shrimp at a time, dust each with flour, coat with batter, and then roll in coconut. Fry in hot oil 1 1/2 to 2 minutes until golden. Drain on paper towels. Serve with Honey Mustard Sauce.

Honey Mustard Sauce

Stir together:
1/3 cup sour cream
1/3 cup Dijon style mustard
1/3 cup honey
3/4 teaspoon ground red cayenne pepper
1/4 teaspoon salt

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