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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 Recipe

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This recipe for Coconut Shrimp is from The Alexander Family Cookbook Project, 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:  
• 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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