1 to 1 1/2 pounds large shrimp, peeled with tails intact
3/4 cup self rising flour
2 to 4 tablespoons club soda
1/2 cup shredded coconut
1/4 cup flour
Honey Mustard Sauce:
1/3 cup Dijon mustard
1/3 cup sour cream
1/3 cup honey
1 teaspoon cream style prepared horseradish
Mix all ingredients together and refrigerate.
Devein shrimp and rinse in water. Drain. Place 1/4 cup flour in small bowl. Mix 1/2 cup self rising flour and club soda to form a batter and place in small bowl. Place coconut in small bowl. Holding each shrimp by the tail, dip in flour, then in batter and next in coconut. Place on waxed paper. Fry a few shrimp at a time in hot oil until lightly golden brown and shrimp is floating on top of hot oil. Remove and drain on paper towels. Repeat with remaining shrimp. Serve with Honey Mustard Sauce.
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