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Coconut Shrimp De Jonghe

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Recipe

Coconut Shrimp De Jonghe recipe

 

Yield

12 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
½ cup coconut
flaked
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¼ cup bread crumbs
dry
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cup peanut oil
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3 tablespoons parsley leaves
chopped
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1 tablespoon garlic
minced
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¾ teaspoon salt
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¼ teaspoon paprika
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1 dash cayenne pepper
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2 pounds shrimp
uncooked
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½ cup sherry
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Ingredients

Amount Measure Ingredient Features
118 ml coconut
flaked
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59 ml bread crumbs
dry
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79 ml peanut oil
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45 ml parsley leaves
chopped
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15 ml garlic
minced
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3.8 ml salt
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1.3 ml paprika
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1 dash cayenne pepper
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907.2 g shrimp
uncooked
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118 ml sherry
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Directions

Combine oil, coconut, bread crumbs, chopped parsley, paprika, cayenne pepper, salt and minced garlic.

Reserve ¼ cup of mixture for topping.

Toss shelled and deveined shrimp lightly in remaining mixture until shrimp is well coated.

Turn into lightly oiled casserole.

Pour sherry over shrimp and sprinkle with reserved mixture.

Bake, uncovered, in moderate oven 375℉ (190℃) F until shrimp is tender, about 40 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 43648% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 443mg 148%
Sodium 1003mg 42%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 98g
Vitamin A 15% Vitamin C 14%
Calcium 11% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
 

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