Name: Twice-Cooked Coconut Shrimp recipe
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

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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

Nutrition Info

602.3 calories carbohydrate: 63.3 g cholesterol: 172.5 mg fat: 28.2 g fiber: 3.2 g protein: 25.1 g saturatedFat: 9.4 g servingSize: - sodium: 1672.8 mg sugar: 36.7 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

6 servings

Recipe Note

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!

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