Coconut Shrimp

By JulieCraig

Ingredients

• 1 # medium shrimp, peeled and devined
• 1 egg
• 3/4 cup pineapple juice
• 1 1/4 cup flour
• Vegetable oil for frying
• 2 - 7 oz pkgs. shredded coconut

Preparation

Step 1

Cut shrimp in half lengthwise and set aside. Combine egg and pineapple juice: gradually stir in flour, beating until smooth. Pour 1 1/2" vegetable oil into a large skillet, heat to med hig about 375. Put the coconut in a shallow bowl. Dip shrimp in batter, then coat with coconut. Fry a few at a time, navout 4" til golden both sides. Drain on paper towels. Serve hot.

You can fry them ahead, refrigerate 1 day and reheat in a preheated 350 oven for about 5 minutes.