Twice-Cooked Coconut Shrimp

Budget Menu & Dirt Cheap Recipes General Recipes Twice-Cooked Coconut Shrimp

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    • #240372

      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

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Budget Menu & Dirt Cheap Recipes General Recipes Twice-Cooked Coconut Shrimp