Caribbean Shrimp

1. 1

   Peel shrimp, leaving tails on.

2. 2

   (If shrimp are frozen, do not thaw; peel under running cold water.)

3. 3

   Make a shallow cut lengthwise down back of each shrimp.

4. 4

   Wash out vein and pat dry. Heat oil (2 to 3-inches) in deep fryer or Dutch oven to 325u00b0. Mix flour mixture (flour, salt and ginger).

5. 5

   Coat shrimp in flour mixture; dip into pina colada mix.

6. 6

   Pat coconut onto shrimp, covering completely.

7. 7

   Coconut adheres to shrimp if shrimp are fried immediately after being coated.

8. 8

   Fry the shrimp about 2 minutes, turning once, until coconut is browned. Dip in marmalade or cocktail sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.