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Coconut Shrimp

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  Oil 2 Cup (32 tbs) (For Deep Frying)
  Plain bread crumbs 3 Cup (48 tbs)
  Shredded coconut 1 Cup (16 tbs)
  Shrimp 45 Medium, peeled (50 Per Pound)
  All purpose flour 1 Cup (16 tbs)
  Eggs 6 , beaten
  Honey 1⁄4 Cup (4 tbs)
  Dijon mustard 1⁄4 Cup (4 tbs)
  Whole grain mustard 1 Tablespoon

1. Heat oil to 350° in a 2 1/2-quart saucepan. Mix bread crumbs and coconut together.
2. Dredge each shrimp in flour, then egg, then the coconut-bread crumb mixture. Skewer each one as it is breaded so that the point of the skewer does not show.
3. Fry in small batches, being careful not to overload the pot (the oil can bubble over). Drain on paper towels and keep warm.
4. Make dip by whisking together honey and mustards.

Recipe Summary

Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3186 Calories from Fat 1116

% Daily Value*

Total Fat 127 g195.5%

Saturated Fat 43.4 g216.9%

Trans Fat 0 g

Cholesterol 2677.8 mg892.6%

Sodium 2772.4 mg115.5%

Total Carbohydrates 251 g83.6%

Dietary Fiber 15 g59.9%

Sugars 75.2 g

Protein 254 g508.4%

Vitamin A 62.6% Vitamin C 35.9%

Calcium 88.2% Iron 227.8%

*Based on a 2000 Calorie diet

Coconut Shrimp Recipe