Coconut Shrimp with Honey Mustard dipping sauce

Coconut "Shrimp"

Coconut “Shrimp” (Photo credit: Vegan Feast Catering)

 We are getting a little tropical. Who dosen’t love the beach? Oh yeh, how has everybody’s  summer been going? I’m going on this fabulous vacation to the carribean next week!! I am so excited! Its this all inclusive resort! I’m gonna swim with dolphins! Anyway,think about it you have coconut the
did make this because I cool like that. But the sweetness of it and
the coconut and the juicy shrimp ties it all together.So STORY
TIME!!!!!!!!! I have been on a cruise a few times and one was to the
Bahamas.en the shrimp. As far as the honey mustard dipping sauce goes I
am not a BIG fan. But I  still It was so much fun and the boat was
amazing! So many games.pools,food,hot tubs, shows, etc. It was so much
fun! Well one day me and my family were eating lunch and there were like
1 buffets in this one room. Seriously there were like 300 rooms on this
boat and like 200 on them were like resturaunts. Anyway so I was
passing a shrimp bar and coconut shrimp came up. So I got some along
with 3 fried shrimp and when I got back to my table I ate them and I
almost fell out of my chair. It was incredibly good. So my mine just
fell on that when I was looking for recipes Want to know a secret? Sure
you do. So I was adding this recipe and on and I thought of honey
mustard. Don’t ask me why but I did. So I decided to add sauce. I know, I
know I’m good. So I was like “oh that would be good let me add it” and
here it is. Its good! By the way the sauce is super easy to make and so
is the shrimp.Some people hear me say oh we are making our own honey
mustard and they freak out. Don’t ask me why. But they do.Really I’m not
kidding. It is not that hard seriously people. This isn’t the 1800s
when people had to do everything from scratch. No, you buy all the
ingredients and mix it together. The shrimp is as easy as cake and it
taste as good as cake too because its super good.

sweet element of the mustard but then the mustard taste at the end is
so good with the shrimp and the coconut gives a sweet but crunch kind of
texture! It is dead good y’all. I’m loving it and when I love it you
will too!!!!!!!!! Honey mustard has this strong flavor that really stands on its own. The honey and the cocnut go great with the juicy shrimp. They all run in a circle and tie onto an ingredient and it ends eventually, it wraps all together and its fabulous!


Ready in 3 hours 10 minutes



  • 1 1/2 cups
  • 1/4 cup
    prepared Dijon-style mustard 
  • 1/2 cup honey
  •   Shrimp- 
  • 1
  • 1/2 cup
    all-purpose flour 
  • 2/3 cup
  • 1 1/2 teaspoons
    baking powder 
  •  1/4 cup
    all-purpose flour 
  • 2 cups
    flaked coconut 
  • 24
  • 3 cups
    oil for frying 


  1. In a medium bowl, blend the
    mayonnaise, Dijon-style mustard and honey. Chill in the frigerator at
    least 2 hours before serving.
  2. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls. 
  3. Coat in flour, shaking off excess flour. Dip in egg adn beer
    batter Roll shrimp in coconut, and place on a
    baking sheet lined with wax paper. Refrigerate for 30 minutes. Heat oil to 350 in a deep-fryer.
  4. Fry shrimp in
    batches: cook, turning once, for 2 to 3 minutes, or until golden
  5. Remove to paper towels and serve warm

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