Coconut Fried Shrimp With Jalapeno Jelly Recipe

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Servings: 1

Ingredients

Cost per recipe $3.87 view details
  • 1 c. lightly-toasted shredded coconut
  • 12 lrg raw shrimp peeled, deveined, and butterflied
  • 1 c. lowfat milk
  • 1 x egg
  • 1 c. flour Vegetable oil for frying
  • 1/2 c. sugar
  • 1 x jalapeno seeded, and finely diced
  • 1/2 x red pepper seeded, and finely diced
  • 1/2 c. white vinegar
  • 1/2 c. red wine vinegar
  • 1 pch thyme

Directions

  1. Mix together the lowfat milk and egg. Dredge each shrimp in flour, dip into the lowfat milk-egg mix, and then cover with toasted coconut. Fry the shrimp in 350 degree vegetable oil for 2 to 3 min, turning once.
  2. For the Jalapeno Jelly: In a small saucepan over medium-high heat, combine all ingredients and cook for 30 min. Chill.
  3. Serve the shrimp on a platter, with a bowl of jalapeno jelly for dipping.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 898g
Calories 1164  
Calories from Fat 86 7%
Total Fat 9.66g 12%
Saturated Fat 3.41g 14%
Trans Fat 0.0g  
Cholesterol 326mg 109%
Sodium 314mg 13%
Potassium 983mg 28%
Total Carbs 213.95g 57%
Dietary Fiber 4.9g 16%
Sugars 116.25g 78%
Protein 44.46g 71%
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