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Coconut Shrimp
From The Chefs of, by Mike Lane


2 eggs
1/2 cup milk
1 Tbsp salt
1 Tbsp pepper
1-1/4 cups flour
1 cup shredded coconut
1 lb shrimp, peeled and deveined
Vegetable oil

Orange Marmalade Dipping Sauce:

1/2 cup orange marmalade
1 Tbsp horseradish
2 tsp Dijon mustard
2 tsp lemon juice
1/4 tsp hot sauce
1/4 tsp salt


In bowl, combine eggs, milk, and 1 tsp each salt and pepper. Whip until blended.

In separate bowl, add 1 tsp each salt and pepper to 1 cup flour. Blend together and set aside.

Combine remaining flour with coconut.

Season shrimp with remaining salt and pepper.

Dip individual shrimp first in flour, then egg wash. Then roll in coconut-flour mixture until coated. Repeat until all shrimp are battered.

Carefully drop shrimp into hot oil and fry until golden brown, 2-3 minutes depending on size of shrimp.

Mix ingredients of dipping sauce and serve with shrimp.

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