Twice-Cooked Coconut Shrimp
Submitted by: Holly

Makes 6 servings

Prep Time: 30 Minutes
Cook Time: 15 Minutes
Ready in: 45 Minutes

Average Rating:
15 Ratings
11 Reviews

" 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! "


1 1/2 pounds large shrimp - peeled and deveined
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon ground white pepper
2 tablespoons vegetable oil
1 cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying
1/2 cup orange marmalade
1/4 cup Dijon-style prepared mustard
1/4 cup honey
1/4 teaspoon hot pepper sauce


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.

Makes 6 servings