Try this Shrimp Coconut recipe, or contribute your own.
Suggest a better descriptionClean and devein shrimp, leaving tails on. Mix eggs, flour and enough milk to make a heavy dough; add salt and pepper. Lay out coconut on a tray; dip shrimp into dough, leaving tails clean; roll in coconut and shake off excess. This part can be done ahead and refrigerated. Just before serving, heat oil to 375~; fry shrimp about 3-4 minutes until coconut is golden brown. Serve on a bed of rice; garnish with orange slices, and serve with orange sauce on the side. ORANGE SAUCE: Put marmalade through blender; mix with sherry, horseradish and tabasco to make a spicy orange sauce. Source: Carroll OConnor Posted to MC-Recipe Digest V1 #250 Date: Fri, 18 Oct 1996 00:54:05 -0400 (EDT) From: Bill Camarota
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Serving Size: 1 Serving (685g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2525 | ||
Calories from Fat: 2124 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 236g | 315 % | |
Saturated Fat 42.7g | 213 % | |
Monounsaturated Fat 107.2g | ||
Polyunsanturated Fat 72.1g | ||
Cholesterol 849.1mg | 261 % | |
Sodium 419.1mg | 14 % | |
Potassium 434.1mg | 11 % | |
Total Carbohydrate 71.3g | 21 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 69.6g | ||
Protein 35.6g | 51 % | |
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: 2525
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