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Coconut Shrimp


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  • 1 lb lg shrimp, peeled and deveined
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 2 eggs beaten with 4 tbsp water
  • 1 c. all purpose flour
  • 2 1/4 c. sweet coconut flakes
  • 4 c. canola oil


Adapted from


Step 1

Season shrimp with cayenne and salt. Put eggs, flour and coconut in 3 separate bowls. Dredge shrimp in flour, dip in egg, then cover in coconut. Heat oil on medium heat. Fry 3 minutes each side until golden. Drain and set aside.


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