"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Coconut Shrimp Recipe

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This recipe for Coconut Shrimp, by , is from Mother's Day Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MaryLou
Added: Sunday, May 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
16 Jumbo Shrimp
1 c. flour
3 eggs
2 c. shredded coconut
6-8 c. oil (for frying)

Directions:
Directions:
Peel and devein the shrimp, then butterfly them open by running a knife down the back. Scramble the eggs well. Dredge the shrimp in the flour, then the egg, then the coconut, coating with coconut generously. Drop the shrimp in the oil and fry at 325 for about 5-6 minutes, until golden brown in color. This dish is best served with a mango chutney, but you can use a dipping sauce of your preference.

Number Of Servings:
Number Of Servings:
4

 

 

 

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