Robert Rothschild Coconut Shrimp
- 1 lb coconut
- 1 lb Jumbo shrimp, 16-20 count
- 1/2 lb flour
- 6 eggs, whipped for egg wash
- 1 jar Robert Rothschild Apricot Mango Wasabi Sauce
Clean and split the backs of the shrimp. Peel, devein and butterfly the shrimp, making sure the shrimp can sit on its own. Toss the shrimp in the flour, then the egg wash and finally the coconut. Deep-fry the shrimp for 2 minutes. Place the shrimp on a bed of warmed Robert Rothschild Apricot Mango Wasabi Sauce. Serve hot.