Coconut Shrimp with Calypso Punch Relish

120 minutes Prep: 30 minutes Cook: 10 minutes

3397 calories per serving view nutrition facts

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2 lb Shrimp-large w/		shrimp	with tails, peeled and deveined
4	large	eggs	large
1/2	cup	honey
2	teaspoons	cayenne pepper
1/2	teaspoon	red hot pepper sauce (eg. Tabasco)
1 1/2	cups	flour, all-purpose	,
1/2	cup	cornstarch
1	tablespoon	curry powder
4	cups	bread crumbs	fine
2	cups	coconut flakes, unsweetened
1	tablespoon	orange zest
5	cups	canola oil	about
1	cup	pineapple, fresh	fresh, diced fine
1	cup	orange segments	diced fine
1/2	cup	jicama	finely diced
1/4	cup	red onion	finely diced
1	tablespoon	lime juice	fresh
1	tablespoon	ginger	fresh,
1	tablespoon	mint	fresh,
1	tablespoon	jalapeno pepper	optional
1	tablespoon	honey
1	x	salt	to taste

Wash and dry shrimp and set aside.

Beat eggs, honey, cayenne pepper, and hot sauce together.

When well beaten, pour into a shallow bowl.

Combine flour, cornstarch and curry powder in a shallow bowl.

Then, combine bread crumbs, coconut, and orange zest in a third bowl.

Dip each shrimp into egg mixture, then the flour mixture.

Again dip into the egg mixture and finally in the coconut bread crumbs.

Set aside.

Heat oil to 325 degrees in a deep fry pan over medium high heat.

When temperature is reached, add coconut shrimp a few at a time and fry for about 3 minutes or until golden.

Drain on paper towels. Serve hot with calypso punch relish.

Calypso Punch Relish:

Combine all ingredients in a non-reactive bowl.

Cover and allow to marinate 30 minutes before serving.

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Serving Size 591g

Amount per Serving

Calories 3397 78% of calories from fat