Coconut Shrimp
- 16 shrimp
- 2 cups sweetened shredded coconut
- 2 cups flour
- 1 cup white bread crumbs
- 8 cups vegetable oil
- 2 to 4 lemons
- 1 bottle Golden Pacific Island Chili Sauce
Clean and devein shrimp, leaving tails intact.
In a deep bowl combine shrimp with three-quarters Golden Pacific Island Honey Chili, Lemon Chili, or Maple Chili Sauce and one-quarter with either white wine, beer, cider, cooking sherry or lemon-lime soda. Marinade and cover for at least 4 hours.
Heat oil in a deep fryer to 350 degrees.
In a shallow dish combine coconut and breadcrumbs. Drain shrimp, reserving marinade, and dredge in flour, shaking off excess. Dip in reserved marinade, and dredge in coconut mixture. Deep-fry until golden brown.
Serve with Golden Pacific Island Honey Chili, Lemon Chili or Maple Chili Sauce and lemon.
