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Coconut Fried Shrimp Recipe
|Flour||1 1⁄4 Cup (20 tbs)|
|Cornstarch||1 1⁄4 Cup (20 tbs)|
|Baking powder||6 1⁄2 Teaspoon|
|Cajun seasoning||1⁄4 Teaspoon|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1⁄2 Teaspoon|
|Large shrimp||1 Pound, peeled and deveined|
|Flaked coconut||2 1⁄2 Cup (40 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Orange marmalade||1 Cup (16 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4658 Calories from Fat 1643
% Daily Value*
Total Fat 193 g297.1%
Saturated Fat 129.4 g646.9%
Trans Fat 0 g
Cholesterol 689.4 mg
Sodium 4524.9 mg188.5%
Total Carbohydrates 639 g213.1%
Dietary Fiber 43.3 g173.3%
Sugars 281 g
Protein 125 g249.3%
Vitamin A 21.7% Vitamin C 49%
Calcium 285.6% Iron 170%
*Based on a 2000 Calorie diet
Add the water and the 1/2 teaspoon vegetable oil and stir until smooth.
Dip the shrimp in the flour mixture to coat, then dip in the coconut to coat.
Heat vegetable oil to 375 degrees in an electric skillet.
Fry the shrimp for 3 minutes or until golden brown, a few at a time.
Drain on a paper towel.
Combine the marmalade and honey in a saucepan over medium-low heat.
Cook until heated through, stirring constantly.
Serve as a dipping sauce for the shrimp.