Coconut Battered Shrimp

6 large shrimp; tail on, peeled and de-veined
2 cup oil
1 teaspoon bayou blast - {emeril's creole seasoning}
1/4 cup flour
1 egg; beaten with
2 tablespoon water
1 cup coconut flakes

For the sauce:
1 tablespoon honey
2 tablespoon creole mustard


In a deep fat fryer or heavy sauce pan, heat oil until a deep fry thermometer registers 360 degrees. Season shrimp with bayou blast. Holding the tail of the shrimp, dredge each shrimp in the flour, shake off the excess and then dip into the egg mixture. Be sure to completely coat the shrimp with the egg mixture. Allow the excess egg to drip off of the shrimp. Then dredge the shrimp into the coconut, pressing the coconut securely onto the shrimp. Place the shrimp into the fryer or heavy sauté pan, turning as they begin to brown. Remove shrimp when brown on all sides. Drain on paper towels and place on a serving platter. To make the sauce: In a small bowl mix together the honey and the mustard. Serve with the shrimp.