Parrot Bay Coconut Shrimp

Name: Parrot Bay Coconut Shrimp Recipe
Yield: 4
Ingredients: 6 - 8 cups canola oil (as required by fryer); 12 large shrimp peeled and deveined; 1 1/2 cup flour; 2 tbsp sugar; 1/4 tsp salt; 1 cup milk; 2 tbsp captain morgan; 1 cup flaked coconut; Heat oil to 350 degrees; Measure 3/4 cup of flour into a medium bowl; In another medium bowl mix together the remaining 3/4 cup flour sugar and salt.; Stir milk and rum into flour mixture; Let this batter stand for five minutes; To batter the shrimp dip each one in the flour then the wet batter then coat each shrimp with the coconut; Arrange the shrimp on a plate until all of them are battered; Fry the shrimp by dropping six at a time into the hot oil for 2 - 3 minutes or until the shrimp are golden brown; Serve with pina colada dipping sauce

Number of Servings: 4

Ingredients

6 - 8 cups canola oil (as required by fryer)12 large shrimp, peeled and deveined1 1/2 cup flour2 tbsp sugar1/4 tsp salt1 cup milk2 tbsp captain morgan1 cup flaked coconutHeat oil to 350 degreesMeasure 3/4 cup of flour into a medium bowlIn another medium bowl mix together the remaining 3/4 cup flour, sugar and salt.Stir milk and rum into flour mixtureLet this batter stand for five minutesTo batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the coconutArrange the shrimp on a plate until all of them are batteredFry the shrimp by dropping six at a time into the hot oil for 2 - 3 minutes or until the shrimp are golden brownServe with pina colada dipping sauce

Directions

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KRISSELLEMP.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 309.5
Total Fat: 7.6 g
Cholesterol: 33.1 mg
Sodium: 67.9 mg
Total Carbs: 48.3 g
Dietary Fiber: 3.1 g
Protein: 11.9 g

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