INGREDIENTS

1 ½ lbs. jumbo shrimp

¾ pkg. flaked Jamaican Coconut

¾ cup flavored bread crumbs

2 eggs, beaten

½ cup flour

3 tbsp. heavy cream

1 tbsp. honey

Oil, to fry 

 

PREPARATION

1. Clean and butterfly shrimp. Mix eggs, heavy cream and mustard in small bowl. Mix crumbs, Jamaican coconut, and flour in another plate.

2. Dip shrimp in egg mixture and then coconut mixture. Press Jamaican coconut mixture onto shrimp to hold. Place coated shrimp on wax paper until ready to fry. Heat oil until hot and fry shrimp until golden.

3. Serve with honey sauce on the side.