Cranberry Coconut Shrimp

Cranberry Coconut Shrimp
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6 servings


1 lb (500g) shrimp, fresh or frozen, thawed
3/4 cup (175mL) all purpose flour
1 tsp (5mL) salt
1 Naturegg™ Omega 3 Egg
1/2 cup (125mL) water
2 cups (500mL) vegetable oil
2 cups (500mL) shredded coconut
1 cup (250mL) Ocean Spray® Whole Berry Cranberry Sauce
2 tbsp (30mL) fresh coriander leaves
1 tbsp each (5mL) finely grated lime peel and chipotle pepper sauce
1 tbsp (15mL) lime juice
1/2 cup (125mL) chopped fresh pineapple


1. Clean shrimp, leaving tails on. Pat dry. Stir flour with salt and whisk in the egg and water until smooth. Rest batter in refrigerator for 15 minutes.

2. Heat the oil to 350º F (180º C) in a medium-sized, heavy-bottomed saucepan set over medium-high heat. Dip the shrimp into batter. Grab four shrimp by the tails, shake off any excess batter and dredge in coconut. Immediately drop into hot oil and cook for about 2 minutes, turning once, until golden. Drain on paper towel. Repeat with remaining shrimp.

Sauce: Pulse the cranberry sauce with the coriander, lime peel, lime juice, and chipotle sauce in a food processor until coarsely chopped. Stir in pineapple. Serve shrimp with sauce.

Tip: If you have a deep fryer, more shrimp can be cooked at one time.

As seen in the December 2003 issue of Homemakers.


Cranberry Coconut Shrimp

Cranberry Coconut Shrimp

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