Coconut Shrimp with Jalapeno Jelly Recipe

Coconut Shrimp with Jalapeno Jelly Recipe

Ingredients:

3 c of coconut; shredded
16-20 pcs of shrimp (medium); shelled then deveined
1 c of flour
2 pcs of beaten eggs
Oil (vegetable oil)

For the Jalapeno Jelly:
1 c of vinegar (red wine)
1 c of water
1 c of sugar (granulated)
2 pcs of green peppers (jalapeno); seeded then chopped finely
1 pcs of small bell pepper (red); chopped finely
1 pkg of pectin (liquid)

Instructions:

Toast coconut slightly in a baking sheet inside the oven (350 degrees F) for 8-10 mins. Butterfly the shrimps and dredge onto flour then gently dip onto egg and coat with toasted coconut.

Fry them in oil (350 degrees F) till golden; do this in batches. Serve warm with jalapeno jelly.

For the jelly, combine vinegar, water, sugar, jalapeno peppers, and bell pepper inside the saucepan. Let it boil then add pectin; let it boil once more. Take out from the heat then let it cool.

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