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Lightly toast coconut in 350? oven for 8-10 minutes. Butterfly each shrimp, devain. dredge shrimp in flour, dip in eggs. Press the coconut into the shrimp and then fry in 350? oil until golden. serve with warmed Jalanpeno Jelly.
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 589 | ||
Calories from Fat: 327 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.4g | 49 % | |
Saturated Fat 22g | 110 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 560.7mg | 173 % | |
Sodium 218.1mg | 8 % | |
Potassium 420.7mg | 11 % | |
Total Carbohydrate 47.8g | 14 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 42.4g | ||
Protein 22g | 31 % | |
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: 589
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