Coconut Shrimp

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

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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    

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
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