Restaurant Recipes
Shells Coconut Shrimp with
Honey-Ginger Lime and Garlic Sauce
Ingredients
- 15 jumbo shrimp, peeled and deveined
- 8 whole eggs, lightly beaten
- 2 pounds shredded coconut
- 2 cups all-purpose flour
- 1 quart corn oil
- 2 cups honey
- 3 ounces garlic, chopped
- 1 ounce lime juice
- 2 ounces prepared ginger, pickled
Instructions
- Heat oil to 350 degrees F.
- Place flour, eggs and coconut in separate containers.
- Dredge each piece of shrimp in flour, then egg wash 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.
Attribution
Shells at Marriott's Mountain Shadows Resort - Phoenix, Arizona