Coconut Shrimp with Two Dipping Sauces Printable Recipe What a wonderful treat Coconut Shrimp is anytime of the year. Big tender shrimp with crunchy chunks of coconut make this great! This recipe includes two dipping sauces: Pina Colada Sauce and Zesty Raspberry Marmalade. Ingredients:   wonton wraps, generally available in the produce section   oil for frying   1 lb. (12-18 count) shrimp, peeled and deveined   1 egg   ¼ c. flour   1 tsp. cayenne pepper   1 ½ c. shredded coconut Pina Colada Sauce:   wonton wraps, generally available in the produce section   ¼ c. Friday's Pina Colada   ¼ c. sour cream   ¼ c. crushed pineapple, drained Zesty Raspberry Marmalade:   2 tbl. orange marmalade   1 tbl. seedless raspberry preserves   1 tbl. Dijon mustard   2 tbl. hot sauce Instructions: Combine the ingredients for each sauce and set aside. Stir the cayenne into the flour. Dip each shrimp into the flour to coat the shrimp. Then dip each shrimp into the egg. Finally dip each shrimp into the coconut. Place each shrimp into hot oil to fry. Be careful when working with hot oil! When shrimp is golden brown, remove from hot oil and drain on a paper towel. Serve hot. To make shrimp 'stand' on their own, slice deeply through the back of the shrimp and flatten the tail of the shrimp in your hand. Repeat the flattening process after having dipped the shrimp in the coconut coating. Serves: 6-8 Return to Appetizer Index
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