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Fiery Deep Fried Coconut Shrimp |
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Serves: 4
Print this Recipe
3 eggs, beaten
1 teaspoon seasoned salt
3 cups dried bread crumbs
24 uncooked large shrimp, peeled, deveined, tails on
2 (8-ounce) cans crushed pineapple, drained
1 1/2 teaspoons cayenne pepper
1 cup flour
1 cup sweetened flaked coconut shredded
1 (7-ounce) jar plums sauce
Vegetable oil for frying
Combine eggs, cayenne and seasoning salt in shallow pan. Place flour in another shallow pan. Combine bread crumbs and coconut in third pan. Dredge shrimp in flour, shaking off excess. Holding shrimp by tail, dip into eggs. Roll shrimp in bread crumb mixture, coating thoroughly.
Heat oil in deep fryer to 300 degrees. Add shrimp in batches (do not crowd) and fry until golden brown, about 3 minutes. Transfer to paper towels using slotted spoon and drain well.
To make Pineapple Plum Sauce: Combine pineapple and plum sauce in small bowl. Serve over shrimp. 4 servings.
Fiery Deep Fried Coconut Shrimp comes from the Cook'n Deep Fried collection. Click here to order this CD or download this brand-name recipe set right now!
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