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1 1/2 pounds large shrimp - peeled and deveined1/2 cup all-purpose flour1/2 cup cornstarch1 tablespoon salt1/2 tablespoon ground white pepper2 tablespoons vegetable oil1 cup ice water2 cups shredded coconut1 quart vegetable oil for frying1/2 cup orange marmalade1/4 cup Dijon-style prepared mustard1/4 cup honey1/4 teaspoon hot pepper saucePeel, 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. Amount Per Serving Calories: 602 | Total Fat: 28.2g | Cholesterol: 173mg Powered by ESHA Nutrient Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 602
Total Fat: 28.2gCholesterol: 173mgSodium: 1674mgTotal Carbs: 63.3g Dietary Fiber: 3.2gProtein: 25.1g
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The shrimp was way over cooked. Will stick to my regular proceedure; one box of tempura mix, prepared as directed, dip shrimp in tempura batter, roll in coconut, coating well, drop into hot oil, (deep fryer on highest heat), also, do not put in the fryer basket, leave basket on the bottom of the fryer until shrimp is ready to remove, cook 4 minutes, drain on rack with paper towel under the rack, stays very crispy and shrimp is very tender. The hot oil will help keep the coconut on the shrimp. Dipping sauce was very good! Was this review helpful? [ YES ] 28 users found this review helpful The shrimp was way over cooked. Will stick to my regular proceedure; one box of tempura mix,... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!
0 Responses to Main Dish Fish and Shellfish: Twice-Cooked Coconut Shrimp | Submitted By: MARBALET