Coconut Shrimp Recipe

ServingsPreparation TimeCooking TimeCalories% from FatFatSodiumCarbohydratesProteinCholesterol
4N/AN/AN/AN/AN/AN/AN/AN/AN/A
INGREDIENTS:
1/4 cup/50 ml coconut milk2 tbsp/25 ml fresh lime juice1/2 cup/125 ml dry breadcrumbs
1 tsp/5 ml curry powdersalt and freshly ground black pepper to taste1 lb/500g shrimp, peeled and deveined
1 egg1/2 cup/125 ml minced unsweetened coconutoil for fondue
1In a bowl combine coconut milk and lime juice.
2In a second bowl, combine breadcrumbs with curry powder, salt and pepper.
3Dip shrimp one at a time in coconut milk, then coat in breadcrumbs. Place breaded shrimp on a platter and refrigerate for at least 15 minutes.
4In a third bowl, beat egg. Place coconut on a plate. Dip shrimp in beaten egg, then roll in coconut until thoroughly coated.
5In a saucepan heat oil to 375 F (190 C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full.
6Spear shrimp on fondue fork and fondue for 1 to 2 minutes or until golden brown.