2 pounds medium raw shrimp, peeled and deveined 2 cups unsifted flour 2¼ teaspoons baking powder 1 teaspoon salt ¾ teaspoon baking soda 1/3 cup ReaLemon® brand 1 (15-ounce) can Coco Lopez® Cream of Coconut 1 (3 ½-ounce) can flaked coconut Vegetable oil Pat shrimp dry; coat with ½
cup flour. In large bowl, combine remaining 1½ cups flour, baking
powder, salt and baking soda. Stir in ReaLemon®
brand, cream of coconut and flaked coconut; mix well. Dip shrimp into batter.
Fry in hot oil until golden brown; drain on paper towels. Serve with dipping
sauces.
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