"Hunger is the best sauce in the world."--Cervantes

Coconut Shrimp with Dipping Sauce Recipe

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This recipe for Coconut Shrimp with Dipping Sauce, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley
Added: Monday, July 14, 2008


1/2 cup Orange marmalade
4 tsp. rice wine vinegar
1/2 tsp. crushed red pepper flakes
peanut oil for frying
1/2 cup all purpose flour
1 tsp. salt
1/2 tsp. baking powder
2/3 cup water
2 cup shredded sweetened coconut
1/2 cup breadcrumbs
1 lb. med/lrg shrimp, peeled and deveined

Add all sauce ingredients to pot on low temp. Heat for 10 min., making sure to stir every few minutes. In a large heavy pot heat 2 in. of oil to 325. In wide shallow bowl, whisk flour salt and baking powder. Add water, whisk until smooth. Let batter stand for 15 min. In bowl toss coconut and bread crumbs, put the shrimp into the batter. Remove 1 at a time and dredge in coconut. Pressing to help adhere. Fry in batches in hot oil for 1-2 minutes or until brown. Use a slotted spoon to transfer the shrimp to baking sheet lined with paper towels.




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