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

Coconut Shrimp with Dipping Sauce Recipe

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This recipe for Coconut Shrimp with Dipping Sauce is from Our Family and Friends Cookbook - 2008, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Medium - Large Fresh Shrimp (cleaned, shelled, and butterflied)
2 Eggs
1/4 C. Water
2/3 C. Corn Starch
7 oz. Package of Premium Flaked Coconut (small flake if possible)
1 Tbsp. Sugar
1 tsp. Salt
1/2 C. Flour

Dipping Sauce:
1 (8 oz.) Can Crushed Pineapple Natural Juice (do not drain, add juice)
1/2 C. Sugar
1/4 C. Red Plum Preserves
1/2 C. Sweet and Sour Sauce ( the yellow type not the red sauce, you can use Kraft Sweet and Sour Sauce)
Directions:
Directions:
Sauce: Place all in a sauce pan and simmer on medium low to low heat for 20 - 25 minutes stirring frequently until mixture thickens slightly.

Mix eggs and water. Set aside. Place 1/3 cup of corn starch in bowl for dusting of shrimp. Mix in separate bowl 1/3 cup (the remainder) of corn starch, coconut, sugar, salt, and flour, blend well. Heat oil for deep frying. Roll shrimp in corn starch, then in egg wash, then finally roll in coconut mixture. Place shrimp in hot oil and deep fry until done. Shrimp will float to the top when cooked. Take care not to overcook shrimp. Serve with pineapple dip.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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