Discussion Boards
Coconut Shrimp
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You’ll earn rave reviews with these crunchy shrimp appetizers!
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Raw large shrimp (about 40 – 60 with tails intact), peeled and deveined
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2 1/4 lbs.
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1 kg.
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Large eggs
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3
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3
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Water
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1 tbsp.
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15 mL
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All-purpose flour
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1/2 cup
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125 mL
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Medium unsweetened coconut
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3 1/2 cup
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875 mL
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Cooking oil, for deep-frying
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Cut shrimp down back, almost but not through, to other side. Press to flatten slightly.
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Beat eggs and water together with fork in small bowl. Dredge shrimp with flour. Dip shrimp into egg mixture. Dip into coconut.
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Deep-fry, in batches, in hot (375°F, 190°C) cooking oil for 1 to 2 minutes until golden. Remove to paper towels to drain. Makes about 40 appetizers.
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1 appetizer:
107 Calories; 8.4 g Total Fat (1.8 g Mono, 0.9 g Poly, 5.1 g Sat); 45 mg Cholesterol; 4 g Carbohydrate; trace Fibre; 5 g Protein; 36 mg Sodium
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Reprinted from Most Loved Appetizers © Company's Coming Publishing Limited
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