Food recipes
Coconut Shrimp with Jalapeño Jelly
Coconut Shrimp with Jalapeño Jelly
Ingredients:
1 cup flour
2 eggs, beaten
Directions:
Vegetable oil
Lightly toast the coconut on a cookie sheet in a 350 degrees F oven for 8 to 10 minutes.
Butterfly each shrimp by splitting lengthwise down the center, cutting three−fourths of the way
through. Dredge the shrimp in flour and then dip in egg. Press the shredded coconut into the shrimp
and then fry in 350 degrees F vegetable oil until golden brown.
Serve with Jalapeño Jelly.
Jalapeño Jelly
Ingredients:
1 cup flour
2 eggs, beaten
Directions:
Vegetable oil
Lightly toast the coconut on a cookie sheet in a 350 degrees F oven for 8 to 10 minutes.
Butterfly each shrimp by splitting lengthwise down the center, cutting three−fourths of the way
through. Dredge the shrimp in flour and then dip in egg. Press the shredded coconut into the shrimp
and then fry in 350 degrees F vegetable oil until golden brown.
Serve with Jalapeño Jelly.
Jalapeño Jelly
Printed from https://recipe.bluelayer.org/recipe/69508/coconut-shrimp-with-jalape-o-jelly