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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 7068 Calories from Fat 4182
% Daily Value*
Total Fat 481 g739.2%
Saturated Fat 166.3 g831.4%
Trans Fat 0 g
Cholesterol 500 mg166.7%
Sodium 5853.7 mg243.9%
Total Carbohydrates 635 g211.7%
Dietary Fiber 43.3 g173.3%
Sugars 281 g
Protein 101 g201%
Vitamin A 5.3% Vitamin C 33.9%
Calcium 270% Iron 109.3%
*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.