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Twice-Cooked Coconut Shrimp

SUBMITTED BY: MARBALET PHOTO BY: PARKER71

"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!"

RECIPE RATING:

Read Reviews (70)

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PREP TIME	30 Min
COOK TIME	15 Min
READY IN	45 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Chardonnay
	Dirty Martini
	Cherry Limeade I

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.

FOOTNOTES

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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REVIEWS

Reviewed on jan. 14, 2004 by BBHOLT

I love coconut shrimp and this recipe is absolutely wonderful. I tend to not use as much... MORE

Reviewed on jun. 3, 2003 by JASONSHERER

I am the kitchen master at one of the largest and most popular places in the Lansing/East... MORE

Reviewed on jul. 14, 2003 by DIVELOONIE

Made this because my boyfriend loves coconut shrimp. We both thought it was as good as, if... MORE

Reviewed on apr. 22, 2006 by Wilemon

The shrimp was way over cooked. Will stick to my regular proceedure; one box of tempura mix,... MORE

Reviewed on feb. 9, 2009 by Trish3809

This is really good. Like mentioned by previous reviews, I made the batter thicker & added a... MORE

Reviewed on jan. 30, 2007 by brandyceliz81

This was a wonderful recipe! The dip was to die for! I served this at a dinner party and... MORE

Reviewed on sep. 4, 2007 by CookingCutie

My husband and I love these shrimp! Like other reviewers, I suggest using less water to create... MORE

Reviewed on jul. 13, 2003 by BEACHSAND23

A keeper! I did make the batter thicker, following advice in the reviews. Used colossal... MORE

Reviewed on feb. 14, 2003 by BLNDMERMAID

This recipe started as an appetizer with super jumbo shrimp. By the time it hit the table no... MORE

Reviewed on jan. 2, 2004 by awesome in tummy

I should have followed some of the other reveiws and made my batter thicker. I had a very hard... MORE

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