Try this Coconut Battered Shrimp recipe, or contribute your own.
Suggest a better description* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. In a deep fat fryer or heavy sauce pan heat oil until a deep fry thermometer registers 360 degrees. Season shrimp with Bayou Blast. Holding the tail of the shrimp, dredge each shrimp in the flour, shake off the excess and then dip into the egg mixture. Be sure to completely coat the shrimp with the egg mixture. Allow the excess egg to drip off of the shrimp. Then dredge the shrimp into the coconut, pressing the coconut securely onto the shrimp. Place the shrimp into the fryer or heavy saute pan, turning as they begin to brown. Remove shrimp when brown on all sides. Drain on paper towels and place on a serving platter. To make the sauce. in a small bowl mix together the honey and the mustard. Serve with the shrimp. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2217 broadcast 08-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-18-1996 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 2 | ||
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Calories: 1631 | ||
Calories from Fat: 1448 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 160.9g | 214 % | |
Saturated Fat 22.8g | 114 % | |
Monounsaturated Fat 94g | ||
Polyunsanturated Fat 41.7g | ||
Cholesterol 137.7mg | 42 % | |
Sodium 358.3mg | 12 % | |
Potassium 269.4mg | 7 % | |
Total Carbohydrate 41.9g | 12 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 36.7g | ||
Protein 11.3g | 16 % | |
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: 1631
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