Coconut Shrimp with Papaya-Lime Dipping Sauce

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Ingredients

  • 1 lb. large fantail shimp, peeled and deveined
  • ½ cup Harry and David® Honey-Dill mustard
  • ½ cup Japanese panko breadcrumbs
  • Canola or safflower oil for frying
  • 1 cup Harry and David® Papaya-Lime Grilling Sauce
  • Canola or safflower oil for frying
  • ½ Cup of Shredded Coconut

Directions

Coat the shrimp evenly with the mustard. Toss breadcrumbs and coconut to combine, then coat shrimp. Heat 2 inches oil over medium high heat. Fry shrimp in oil for 5 minutes or until golden brown and crispy. Serve while hot with small bowls of Papaya-Lime sauce for dipping.

Enjoy!