Coconut Shrimp

Recipe By:
Sherin
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Coconut Shrimp
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  • Total Time 40 min Ico-add
  • Yield 4 Servings
  • Level Medium

This seafood dish is extremely popular because of the excellent pairing of tastes with shrimp and toasted coconut. We include an orange marmalade-based sauce for dipping.
 

Ingredients

  • 1 1/2 pounds large raw shrimp
  • 1/2 cup all purpose flour
  • 1 tablespoon salt
  • 1/2 tablespoon white pepper
  • 2 tablespoon vegetable oil
  • 1 cup ice water
  • Oil for deep frying
  • 2 cups short shredded coconut
  • 1/2 cup cornstarch
  • For sauce:
  • 1/2 cup orange marmalade
  • 1/4 cup grey poupon country mustard
  • 1/4 cup honey
  • Tabasco sauce to taste
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Directions

  1. 1. Peel, devein and wash shrimp. Pat dry with paper towels and set aside.
  2. 2. In a bowl combine the flour, salt and pepper then add the oil and ice water and mix thoroughly.
  3. 3. Heat oil to 350 degrees F in deep fryer or electric skillet.
  4. 4. Spread the coconut out on a plate, a little at a time, adding more as needed.
  5. 5. Roll the shrimp in the cornstarch, then in the batter and then roll in the coconut. Fry in hot oil until lightly browned, about 4 minutes.
  6. 6. Bake shrimp at 300 degrees F for five minutes to finish cooking.
  7. 7. Combine the marmalade, mustard, honey and Tabasco sauce in a bowl and whisk until thoroughly mixed.
  8. 8. Serve the shrimp with the sauce on the side.