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Coconut Shrimp with Jalapeno Jelly



  • 3 cups shredded coconut
  • 12 (16-20 or 26-30) shrimp, peeled and deveined
  • 1 cup flour
  • 2 eggs, beaten
  • Vegetable oil

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


  1. Shrimp: Lightly toast the coconut on a cookie sheet in a 350 degrees F oven for 8 to 10 minutes.
  2. 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.
  3. Serve with Jalapeno Jelly.
  4. 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.

The Jalapeno Jelly can be stored in an airtight container in the refrigerator for 7 to 14 days.

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