Coconut shrimp with jalapeno jelly
Coconut shrimp with jalapeno jelly recipe in the seafood category
Recipe ingredients:
- Jalapeno Jelly:
- 1 cup red wine vinegar
- 1 cup water
- 1 cup granulated sugar
- 2 green jalapeno peppers, seeded and minced
- 1 small red bell pepper, minced
- 1 package liquid pectin
- 3 cups shredded coconut
- 12 shrimp, peeled and deveined
- 1 cup flour
- 2 eggs, beaten
- Vegetable oil
Recipe method:
- Jalapeno Jelly:
- 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.
- 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 Jalapeno Jelly.
Tags: coconut, shrimp, jalapeno, jelly, recipe, seafood, recipes, cooking