Coconut Shrimp with Jalapeno Jelly
Coconut Shrimp with Jalapeno Jelly 3 cups shredded coconut 12 (16-20 or 26-30) shrimp, peeled and deveined 1 cup flour 2 eggs, beaten Vegetable oil Lightly toast the coconut on a c...
Ingredients
- 3cupshredded coconut
- 12(16-20 or 26-30) shrimp, peeled and deveined
- 1cupflour
- 2eggs, beaten
- 1cupred wine vinegar
- 1cupwater
- 1cupgranulated sugar
- 2green jalapeño peppers, seeded and minced
Directions
- 1
Coconut Shrimp with Jalapeno Jelly 3 cups shredded coconut 12 (16-20 or 26-30) shrimp, peeled and deveined 1 cup flour 2 eggs, beaten Vegeta
- 2
Butterfly each shrimp by splitting lengthwise down the center, cutting three-fourths of the way through
- 3
Dredge the shrimp in flour and then dip in egg
- 4
Press the shredded coconut into the shrimp and then fry in 350 degrees F vegetable oil until golden brown
- 5
Serve with Jalapeño Jelly
- 6
Jalapeño Jelly 1 cup red wine vinegar 1 cup water 1 cup granulated sugar 2 green jalapeño peppers, seeded and minced 1 small red bell pepper
- 7
Add the pectin and bring to a boil again
- 8
Remove from heat and cool