Sauce- orange marmalade, honey, salt, mustard, and horseradish
Instructions
Combine the A mixture (reviews stating that letting it chill in
fridge can make it easier to work with). Combine the B
ingredients.
Coat the shrimp in the alone flour (b), then the A mixture while
allowing the excess to drip off, then the roll it in the coconut.
While more time consuming, they come out better if you do
them 1 at a time rather then throwing them together (but not
that much better).
Put the shrimps on wax paper and refrigerate for 30 minutes.
Fry in 350 oil for about 3 minutes, until golden brown.
Serving
Suggestions
Serve with sauce. I used the most orange marmalade. Let the sauce chill as well.
Originally Submitted
6/22/2014
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