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Coconut Shrimp Recipe

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This recipe for Coconut Shrimp, by , is from The Alexander Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
KIM STROUBLE
Added: Friday, January 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Dipping Sauce
1/2 cup orange marmalade
4 teaspoon rice wine vinegar
1/2 teaspoon crushed red pepper flakes
Shrimp
vegetable oil for frying
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2/3 cup water
2 cup shredded, sweetened coconut
1/2 cup bread crumbs
1 lb medium or large shrimp, peeled and deveined

Directions:
Directions:
Dipping Sauce:
Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.

In a large, heavy pot, heat 2-inches of cooking oil to 325 degrees F.

Meanwhile, in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
In a wide, shallow bowl, toss the coconut and bread crumbs together.
Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels. Serve the shrimp with the dipping sauce.

Number Of Servings:
Number Of Servings:
4 to 6 servings (unless I am there. Then 2-3 servings)

 

 

 

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