- 4
4.5/5
(2 Votes)
Ingredients
- SAUCE:
- 2 pounds jumbo raw shrimp
- 1/2 cup soy flour
- 1/2 cup Atkins corn bread mix
- 1 tablespoon salt
- 1/2 tablespoon freshly-ground white pepper
- 2 tablespoons vegetable oil
- 1 cup ice water
- Oil for deep frying
- 2 cups freshly-short-shredded coconut (fresh is preferred, but can used unsweetened dried)
- 1/2 tablespoon orange extract
- 1/4 Grey Poupon country mustard
- 1/4 teaspoon orange zest (from fresh orange)
- 1 teaspoon Splenda - (to 3) to taste
- 3 drops Tabasco sauce - (to 4)
Preparation
Step 1
Peel, devein, and wash shrimp. Make sure you dry them very well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter (except coconut). Add 2 tablespoons oil and the ice water. Stir to blend.
Heat oil to 350 degrees in deep fryer or electric skillet.
Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp into batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 or 5 minutes each.
Bake at 300 degrees for 5 minutes to finish cooking the shrimp.
Combine all sauce ingredients and serve with shrimp. These shrimp can be served as a main course or appetizer.
This recipe yields 4 servings; 8 carb grams per serving.
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