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Curried-Coconut Shrimp Recipe
|Shrimp in shell||2 Pound|
|Fat||2 Cup (32 tbs) (for deep frying)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Salad oil||2 Tablespoon|
|Grated coconut||2⁄3 Cup (10.67 tbs)|
|Curry powder||2 Teaspoon|
Serving size: Complete recipe
Calories 1984 Calories from Fat 623
% Daily Value*
Total Fat 71 g109.4%
Saturated Fat 22.2 g110.8%
Trans Fat 0.5 g
Cholesterol 1590.3 mg
Sodium 2399.9 mg100%
Total Carbohydrates 120 g40.2%
Dietary Fiber 11.5 g46%
Sugars 6.8 g
Protein 207 g413%
Vitamin A 39.5% Vitamin C 35.1%
Calcium 57.3% Iron 182.4%
*Based on a 2000 Calorie diet
Shell and devein shrimp, leaving last section and tail intact.
Dry shrimp well.
Combine flour, sugar, salt, egg, 1 cup ice water, and salad oil; beat smooth.
Mix coconut and curry together.
Dip dried shrimp into batter, then into coconut mixture.
Fry in deep, hot fat (375Â°) till golden.