Shrimp Coconut Seafood
Last updated 6/12/2012 1:22:55 AM. Recipe ID 55780. Report a problem with this recipe.
Title: Shrimp coconut
Yield: 4 Servings
24 md Shrimp
1 lb Dry shredded coconut
1 c Flour
: Salt & pepper to taste
1 qt Peanut oil
: ORANGE SAUCE:
8 oz Orange marmalade
1/4 c Dry sherry
2 tb Horseradish
2 ds Tabasco
Clean and devein shrimp, leaving tails on. Mix eggs, flour and
enough milk to make a heavy dough; add salt and pepper. Lay out
coconut on a tray; dip shrimp into dough, leaving tails clean; roll
in coconut and shake off excess. This part can be done ahead and
refrigerated. Just before serving, heat oil to 375~; fry shrimp about
3-4 minutes until coconut is golden brown. Serve on a bed of rice;
garnish with orange slices, and serve with orange sauce on the side.
ORANGE SAUCE: Put marmalade through blender; mix with sherry,
horseradish and tabasco to make a spicy orange sauce.
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