Shrimp Ono Nui
Yield
8 servingsPrep
15 minCook
4 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
shrimp
raw, jumbo |
*
|
| ½ | cup |
all-purpose flour
|
|
| 1 | x |
salt
to taste |
*
|
| 2 | whole |
eggs
beaten |
*
|
| 1 ½ | cups |
coconut
shredded |
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 1 | cup |
seafood cocktail sauce
bottled |
* |
| ¼ | cup |
pineapple
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
shrimp
raw, jumbo |
*
|
| 118 | ml |
all-purpose flour
|
|
| 1 | x |
salt
to taste |
*
|
| 2 | whole |
eggs
beaten |
*
|
| 355 | ml |
coconut
shredded |
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 237 | ml |
seafood cocktail sauce
bottled |
* |
| 59 | ml |
pineapple
crushed |
*
|
Directions
Roll the shrimp in flour seasoned with salt, then dip in the beaten egg.
Roll the shrimp in the coconut, covering thoroughly.
Deep-fry the shrimp in oil heated to about 350℉ (180℃) until browned and cooked through, about 3 to 4 minutes.
Drain on paper towels. Mix the cocktail sauce with the crushed pineapple. Serve the shrimp with the sauce on the side.
