1.Peel and devein the shrimp, leaving the tails intact. Place the shrimp in a mixing bowl and toss with the lime juice and salt and peper. Let marinate for 5 mins. 2. Place the flour in a shallow bowl, the eggs in another shallow bowl, and the coconut in a third. 3. Just before serving, melt the butter in a large heavy skillet. Dip each shrimp first in flour, shaking off the excess, then in the egg mixture, then finally in the coconut. Cook the shrimp over medium heat until golden brown, about 1 minute per side. Draim the shrimp on paper towels, and then arrange on doily-lined plated or a platter. Serve the coconut shrimp with Apricot-Horseradish Sauce for dipping
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|Serving Size: 1 Serving (362g)|
|Recipe Makes: 4|
|Calories from Fat: 247 (39%)|
|Amt Per Serving||% DV|
|Total Fat 27.4g||37 %|
|Saturated Fat 14.7g||74 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 791.7mg||244 %|
|Sodium 970.6mg||33 %|
|Potassium 635.2mg||17 %|
|Total Carbohydrate 42.4g||12 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 38.4g|
|Protein 54g||77 %|
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Calories per serving: 639
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