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Coconut Shrimp Recipe

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This recipe for Coconut Shrimp, by , is from , 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!

Robyn Anderson


3 c. shredded coconut
12 16-20 or 26-30 shrimp, peeled and deveined
1 c. flour
2 eggs, beaten
Canola oil

Jalapeņo Jelly Ingredients:
1 c. red wine vinegar
1 c. water
1 c. sugar
2 green jalapeņo peppers, seeded and minced
1 small red bell pepper, minced
1 pkg liquid pectin

Lightly toast the coconut on a cookie sheet in a 350 degree oven for 8-10 minutes.
Butterfly each shrimp by splitting lengthwise down the center, cutting three-fourths of the way through. Dredge the shrimp in flour and then dip in egg. Press the shredded coconut into the shrimp and then fry in 350- degree canola oil until golden brown.

Serve with Jalapeņo Jelly.
Place all ingredients, except pectin, in a saucepan and bring to a boil. Add the pectin and bring to a boil again. Remove from heat.




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