Twice-Cooked Coconut Shrimp |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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! 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 |
Directions:
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.
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