Twice-Cooked Coconut Shrimp
shrimp, coconut, marmalade, honey, flour, cornstarch, mustard, hot pepper sauce
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 for Twice-Cooked Coconut Shrimp Recipe
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.
Read the full directions on Allrecipes.com
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