This Caribbean Coconut Shrimp recipe will turn your dinner into a tropical delight.
1 lb. med. raw shrimp, cleaned & deveined
1/2 c. flour
1/2 c. dry white wine
1/2 tsp. salt
1/2 tsp. pepper
1 c. grated coconut (fresh if possible)
In medium bowl, combine flour, salt and pepper. Mix in wine and add shrimp to batter. Heat 1 inch oil in large saucepan. Remove shrimp from batter and dredge in coconut. Fry until lightly browned. Drain on paper towels.
Serves 2 as an appetizer, or light main course. Delicious!
2 tbsp. mango marmalade (peach may be sub.)
2 tsp. Dijon mustard
2 tbsp. orange juice
For sauce combine marmalade, mustard and orange juice. Chill until ready to use. Use to dip shrimp. Can be served warm or cold.