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Coconut oil recipes
28

Delicious Coconut Shrimp Recipe with a couple substitutions, where you can use Coconut oil rather than vegetable and also replaces the butter. It involves Dip shrimp in coconut oil; dredge in shredded coconut. Fry shrimp in hot Coconut oil (350 F.) until lightly browned. Drain on paper towels. Serve with Orange Mustard. Recipe was originally in BigOven and photo by promfh


Ingredients
315 mils All-purpose flour
5 mils Salt
ORANGE MUSTARD SAUCE
59 mils orange juice; + 2 tb
0.62 mils Paprika
473 mils coconut; Shredded
0.57 kg fresh shrimp; unpeeled
30 mils Dijon mustard
1 mils Pepper
296 mils Beer
59 mils orange marmalade; + 2 tb
2 tbs of Coconut oil

Preparation

Peel and devein shrimp, leaving tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well. Make a well in center of flour mixture. Gradually add beer, stirring until batter is smooth. Dip shrimp in batter; dredge in shredded coconut. Fry shrimp in hot coconut oil (350 F.) until lightly browned. Drain on paper towels. Serve with Orange Mustard Sauce. To make Orange Mustard Sauce, combine marmalade, orange juice and mustard in a small bowl, stirring well.
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