Return to Shrimp

 

Coconut Shrimp

4 star rating
 

Submitted by: oak591740

 

Photo by: Katy Stovall

Fried shrimp with a slightly sweet and crunchy breading, served with a Dijon marmalade sauce.
 

Ingredients

  • 1 1/2 lb large raw shrimp
  • 1/2 c all-purpose flour
  • 1/2 c cornstarch
  • 1 T salt
  • 1/2 T vegetable oil
  • 1 c ice water
  • oil for deep frying
  • 2 c short shredded coconut
  • 1/2 c orange marmalade
  • 1/4 c Grey Poupon country mustard
  • 1/4 c honey
  • 3-4 drops Tabasco sauce

Save Recipe

Interact

 
Method

Peel, devein & wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2 T oil & ice water. Stir to blend. To fry: Heat oil to 350 in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 degrees 5 minutes to finish cooking of the shrimp. Serve with sweet & sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.

 

Notes:

 

Number of Servings: 4

 

Submitted by: oak591740 ()

Comment
 
 

Advertisement