"Janet Wilder" > wrote in message
eb.com...
> DH loves coconut shrimp. I make it 2 or 3 times a year for him as a
> special treat.
>
> Instead of making a regular batter, I use Maple Grove Farms sugar-free
> pancake and waffle mix. For 17 medium sized shrimp (7 per person) I
> use half of the 6 pancake recipe on the box with one additional
> tablespoon of water added. The 14 shrimp use less than half of this
> batter, but I can't halve an egg, so I throw out the left over batter.
>
> Using an electric skillet with about 3/4" of canola oil at 350° F. I
> first dip the shrimp in the pancake batter then into unsweetened,
> flaked coconut. Fry on one side for a minute or two then flip with
> tongs. Drain well on paper toweling.
>
> I make a dipping sauce from sugar-free apricot preserves and Dijon
> mustard.

I forgot to add, what is particularly nice with prawns, even just plain
cooked ones, is pureed mango mixed with dijonaisse.