Twice-Cooked Coconut Shrimp

Twice-Cooked Coconut Shrimp

by Clara Marquez 1 year ago
4.7 (9)
15 minutes
602.3 kcal
63.3 g carbs
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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. 1. Peel, devein and wash shrimp. Dry well on paper towels.
  2. 2. Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
  3. 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. 4. Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
  5. 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