| 1/2
POUND UNPEELED MEDIUM SIZE SHRIMP |
3/4 CUP PANCAKE MIX | | VEGETABLE
OIL FOR FRYING | 1/4
CUP ALL PURPOSE FLOUR | | 1
CUP FLAKED COCONUT | |
PEEL SHRIMP LEAVING TAIL INTACT: DEVINE
IF DESIRED.
POUR PANCAKE MIX IN A SMALL BOWL;
STIR UNTIL SMOOTH.
POUR IN ONTO DEPTH OF 2 INCHES INTO A
DUTCH OVEN OR FRY PAN HEAT TO 350
DEGREES F.
DREDGE SHRIMP IN FLOUR; SHAKE OFF EXCESS.
DIP SHRIMP INTO BATTER DREDGE IN
COCONUT.
FRY A FEW AT A TIME, 45 SECONDS ON EACH
SIDE OR UNTIL GOLDEN.
DRAIN ON PAPER TOWELS.
| 
