Twice-Cooked Coconut Shrimp
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Description
Shrimp that are dipped in a scrumptious batter, rolled in coconut, fried, then baked. The dipping sauce is the clincher: marmalade, honey, hot sauce and mustard!
Ingredients
- 1 ½ pounds large shrimp - peeled and deveined
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tablespoon salt
- ½ tablespoon ground white pepper
- 2 tablespoons vegetable oil
- 1 cup ice water
- 2 cups shredded coconut
- 1 quart vegetable oil for frying
- ½ cup orange marmalade
- ¼ cup Dijon-style prepared mustard
- ¼ cup honey
- ¼ teaspoon hot pepper sauce
Directions
- 1. Peel, devein and wash shrimp. Dry well on paper towels.
- 2. Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
- 3. Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
- 4. Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
- 5. Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.
Nutrition Facts
serving: 6 servings
calories: 602.3 kcal
carbohydrates: 63.3 g
protein: 25.1 g
saturated fat: 9.4 g
cholesterol: 172.5 mg
sodium: 1672.8 mg
fiber: 3.2 g
sugar: 36.7 g
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