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Coconut Shrimp With Orange Marmalade Dip Recipe Video
|Orange marmalade||1 1⁄2 Cup (24 tbs)|
|Dijon mustard||2 Tablespoon|
|Prepared horseradish||1 Teaspoon, place all ingredients in a bowl. whisk well. cover and refrigerate.|
|Peeled deveined shrimp||3 Pound|
|Flour||3 Cup (48 tbs)|
|Shredded coconut||8 Ounce|
|Flour||1⁄4 Cup (4 tbs)|
|Peanut oil||2 Cup (32 tbs)|
Calories 909 Calories from Fat 491
% Daily Value*
Total Fat 56 g85.8%
Saturated Fat 14.8 g74.2%
Trans Fat 0 g
Cholesterol 411.4 mg
Sodium 1017.8 mg42.4%
Total Carbohydrates 72 g24.1%
Dietary Fiber 3.6 g14.5%
Sugars 34.6 g
Protein 31 g62.7%
Vitamin A 2.1% Vitamin C 5.5%
Calcium 13.4% Iron 20.1%
*Based on a 2000 Calorie diet
Heat a large skillet or wok with about 1 36 inches of peanut oil, Heat until about 365 degrees.
Rinse and pat dry the shrimp.
Whisk the eggs, flour and beer in a large bowl. Dip the shrimp into the
batter, getting rid of the excess.
Place the coated shrimp into the dish with the prepared coconut.
Coat well on both sides.
Place all coated shrimp in a single layer and refrigerate for 30 minutes.
Place the shrimp into the hot oil and cook until golden brown. Flip and cook until the other side is golden as well. The whole process should take between 4 to 5 minutes.
Do not overcook the shrimp.
Serve the golden shrimp side the sauce. Enjoy!
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