Recipe Twice-Cooked Coconut Shrimp (Seafood)

Required Ingredients:

• 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

Preparing/Cooking:

• Peel, devein and wash shrimp.
• Dry well on paper towels.
• Mix together flour, cornstarch, salt and white pepper.
• Add 2 tablespoons of vegetable oil and the ice water.
• Stir to blend.
• 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.
• Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
• 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.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z