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Coconut Shrimp

 

Add a new flavor to your shrimp with this succulent recipe that is bound to be even your Grandpa's new favorite!
105

Yield

4

servings

Prep

20

min

Cook

10

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 ¼ pound shrimp
large, unpeeled
1 ⅓ cup all-purpose flour
1 teaspoon salt
¼ teaspoon black pepper
*
teaspoon paprika
*
1 ¼ cup beer
2 cups coconut
shredded
*
1 x vegetable oil
*

Directions

Peel and devein shrimp, leaving tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well. Make a well in center of flour mixture. Gradually add beer, stirring until batter is smooth.

Dip shrimp in batter; dredge in shredded coconut. Fry shrimp in hot oil (350 F.) until lightly browned. Drain on paper towels. Serve with Orange Mustard Sauce.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 258g (9.1 oz)
Amount per Serving
Calories 41524% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 277mg 92%
Sodium 916mg 38%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 14%
Sugars g
Protein 71g
Vitamin A 7% Vitamin C 6%
Calcium 7% Iron 38%
* based on a 2,000 calorie diet How is this calculated?

 

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