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  • Serves: 1 Servings

Carroll O'connor's Shrimp Coconut

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 24 md Shrimp
  • 1 lb Dry shredded coconut
  • 3 Eggs
  • 1 c Flour
  • Milk
  • Salt & pepper to taste
  • 1 qt Peanut oil
  • 8 oz Orange marmalade
  • 1/4 c Dry sherry
  • 2 tb Horseradish
  • 2 ds Tabasco


Clean and devein shrimp, leaving tails on. Mix eggs, flour and
enough milk to make a heavy dough; add salt and pepper. Lay out
coconut on a tray; dip shrimp into dough, leaving tails clean; roll
in coconut and shake off excess. This part can be done ahead and
refrigerated. Just before serving, heat oil to 375 ; fry shrimp about
3-4 minutes until coconut is golden brown. Serve on a bed of rice;
garnish with orange slices, and serve with orange sauce on the side.

ORANGE SAUCE: Put marmalade through blender; mix with sherry,
horseradish and tabasco to make a spicy orange sauce.

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