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    Coconut Shrimp with Jalapeno Jelly


    Source of Recipe


    AAA Recipes

    List of Ingredients




    Coconut Shrimp with Jalapeno Jelly

    3 cups shredded coconut
    12 (16-20 or 26-30) shrimp, peeled and deveined
    1 cup flour
    2 eggs, beaten
    Vegetable oil

    Lightly toast the coconut on a cookie sheet in a 350 degrees F oven for 8 to 10 minutes.

    Butterfly each shrimp by splitting lengthwise down the center, cutting three-fourths of the way through. Dredge the shrimp in flour and then dip in egg. Press the shredded coconut into the shrimp and then fry in 350 degrees F vegetable oil until golden brown.

    Serve with Jalapeño Jelly.

    Jalapeño Jelly
    1 cup red wine vinegar
    1 cup water
    1 cup granulated sugar
    2 green jalapeño peppers, seeded and minced
    1 small red bell pepper, minced
    1 package liquid pectin

    Place all ingredients, except pectin, in a saucepan and bring to a boil. Add the pectin and bring to a boil again. Remove from heat and cool.

    The Jalapeño Jelly can be stored in an airtight container in the refrigerator for 7 to 14 days.

    Recipe
 

 

 

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