Coconut breaded shrimp with orange jam – detailed cooking recipe. Share with friends: 
Time: 20 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Shrimp
- 24 peeled and chopped large shrimp
- 2 tbsp. sweet coconut flakes
- 2 tbsp. breadcrumbs
- Salt and ground black pepper
- 2 tbsp. wheat flour
- 4 beaten eggs of category CO
- Cooking oil
Dipping dip sauce
- 1/2 tbsp. orange jam
- 1-2 tbsp. l roma
Recipes with similar ingredients: shrimp, coconut, breadcrumbs, flour, eggs, orange jam, rum
Recipe preparation:
- Combine coconut and breadcrumbs in a large bowl. crackers, salt and pepper. Arrange the flour, eggs and breading mixture in three separate bowls. Roll shrimp in flour and shake off excess. Then moisten well in the egg and wipe on the edge of the bowl so that a little remove excess. Finally, carefully brew the shrimp in coconut mixture.
- Put the shrimp so that they do not touch each other, on a baking sheet or plate covered with parchment. In a large roasting pan heat the oil by pouring it a few cm to 180 ° C. In batches fry the shrimp until golden brown and cooked, about 3-4 minutes to the party. Be careful not to spread too many shrimp in butter at once. Put on paper towel to absorb excess fat. Dipping dip sauce: In a small saucepan over low heat, heat the jam. Spread rum to the desired consistency.
