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Oma's Coconut Shrimp Recipe


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Oma's Coconut Shrimp Recipe

3 c. shredded Coconut
1 c. Panko bread crumbs
2 lbs shrimp (raw, deveined & shelled)
1 c. flour
2 tsp salt
1 tsp baking powder
1/2 tsp. ground red pepper (optional)
1/2 c. orange juice
1/2 c. milk
2 lg. eggs

Dipping Sauce:
1 c. orange marmalade
1 or 2 T horseradish sauce

Combine coconut & breadcrumbs in a dish and set aside. Cut the shrimp butterfly style. Combine remaining ingredients and mix well and pour into a zip lock bag. Add the shrimp to the mixture. Let set for 1/2 hour. Dip each battered shrimp in the coconut/breadcrumb mixture until both sides of the shrimp are coated. When all shrimp is breaded, place a few at a time in a pot of hot oil. Fry until golden brown. Drain the shrimp's excess oil on a paper towel. Combine the marmalade and horseradish and mix well.
Oma in New Orleans

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