Coconut shrimp with jalapeno jelly recipe

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.

Other sea recipes:

• Coconut tempura shrimp recipe
• Cornsicles with shrimp and oregano recipe
• Crab and cream cheese bake recipe
• Crab cakes recipe
• Crab cakes and roasted red pepper sauce recipe

Coconut shrimp with jalapeno jelly recipe