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Add a photoServings: 6
Ingredients
- 1 lb Shrimp, shelled and deveined
- 2 pkt (4-ounce) shredded coconut
- 1 x Egg
- 3/4 c. Lowfat milk
- 1/4 c. Firmly packed light brown sugar
- 1Â 1/4 c. All-purpose flour
- 2 x -(up to)
- 3 c. Vegetable oil for frying
Directions
- Cut each shrimp in half lengthwise. Place the shredded coconut in a shallow bowl. Prepare the batter. In a small bowl, combine the egg, lowfat milk and sugar, beating till well blended. Gradually work in the flour, beating with a rotary mixer till smooth. Pour 1 inch of oil into the pan and heat it to 375F. Dip each shrimp half in the egg mix, then in the coconut(it should be thoroughly coated), then fry in warm oil for 5 min, or possibly till golden. The shrimp can be reheated in a 350 F oven for 5 min: they should be served warm. The best shrimp to use for this recipe are mediums, that come 20 to a lb.. The shrimp can be fried in wok, a deep saucepan, or possibly an electric frying pan.
- THUNDER BIRD MOTEL, COLLINS AVE.
- MIAMI BEVERAGE: TEA
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 6 servings | |
| Calories 1197 | |
| Calories from Fat 987 | 82% |
| Total Fat 111.59g | 139% |
| Saturated Fat 8.81g | 35% |
| Trans Fat 2.81g | |
| Cholesterol 147mg | 49% |
| Sodium 139mg | 6% |
| Potassium 235mg | 7% |
| Total Carbs 31.13g | 8% |
| Dietary Fiber 0.7g | 2% |
| Sugars 10.61g | 7% |
| Protein 20.01g | 32% |
