Tempura Shrimp with Honey Mustard Dipping Sauce

Crunchie coconut crusted shrimp that makes a great appetizer or as the main dish for dinner. Serve with a delicious and easy honey mustard sauce that everyone will love.

Honey Mustard Dipping Sauce:
¼ cup Dijon mustard
1 Tbsp. yellow prepared mustard
3 Tbsp. pure honey

Tempura Shrimp:
12 large raw shrimp, peeled and deveined with tails on
3 tsp. cornstarch, sifted
¼ cup water, ice cold
1 egg, beaten
3 Tbsp. flour, sifted
1 cup Canola oil

For the Honey Mustard Sauce:
In a small bowl add Dijon mustard, yellow mustard, and the honey. Whisk together and set aside.

Prepare the Shrimp:
Lay the shrimp on a plate and using a small wire strainer, sift the corn starch over each side of the shrimp. Set aside for a moment.

For the Batter:
In a medium size bowl, add water and egg. Whisk together. Add flour and whisk together. Set aside for a moment.

Cook the Shrimp:
Heat a medium size skillet on medium heat and add Canola oil. The canola oil should be about ½" deep in the pan. Add more if needed.

If at any time the oil gets too hot and starts to smoke, turn off the heat and move the skillet onto an unused burner.

To the pan, add a couple drops of the tempura batter and when it sizzles, dip the shrimp in the batter and carefully add the shrimp to the pan.

When the shrimp turns a golden colour on the bottom side, turn them over (about 3 minutes). Let the shrimp cook on the other side until it also turns a golden colour (about 2-3 more minutes).

If at any time the oil gets too hot and starts to smoke, turn off the heat and move the skillet onto an unused burner.

Remove the shrimp from the skillet and lay them on a paper towel-lined plate.

The tempura shrimp may need to be cooked in batches depending on the size of the pan.

Serve the shrimp warm with honey mustard dipping sauce.