Coconut Shrimp with Tangy Greek Yogurt Sauce

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Instructions

  1. Coconut Shrimp
  2. Take out four bowls and place the shrimp in one, then the flour, then the fry batter mix, then the coconut flakes.
  3. Pour the can of coconut milk into the fry batter mix, and mix together until it makes a cake like batter.
  4. Take out a large cast iron skillet or other pan that is good for frying. Pour about 1 inch of oil and heat.
  5. Coat the shrimp in flour. Shake excess flour, and dredge in the fry batter mix. Finish by coating the shrimp in the coconut flakes, and place shrimp in the oil. Fry each side until they are golden brown. The shrimp should be pink when you cut into it. When done frying, place on a paper towel to drain. Repeat until all shrimp is fried.
  6. Tangy Greek Yogurt Sauce
  7. Mix all ingredients together in a bowl, and chill until ready to serve.
Calories: 2815 Fat: 108g Saturated fat: 85g Unsaturated fat: 15g Trans fat: 0g Carbohydrates: 303gSugar: 37g Sodium: 4628mg Fiber: 12g Protein: 162g Cholesterol: 1030mg

 

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