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Suggest a better descriptionRoll 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 degrees 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.
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 179 | ||
Calories from Fat: 102 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 264.4mg | 81 % | |
Sodium 90.8mg | 3 % | |
Potassium 153.4mg | 4 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 8.9g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 179
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