Twice-Cooked Coconut Shrimp

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!

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 602 Calories

Ingredients

• ½ cup all-purpose flour
• ½ cup cornstarch
• ¼ cup honey
• 1 tablespoon salt
• 1 quart vegetable oil for frying
• 2 cups shredded coconut
• 2 tablespoons vegetable oil
• 1 cup ice water
• ¼ teaspoon hot pepper sauce
• ¼ cup Dijon-style prepared mustard
• ½ tablespoon ground white pepper
• 1 ½ pounds large shrimp - peeled and deveined
• ½ cup orange marmalade

Recipe Instructions

Step 1

Peel, devein and wash shrimp. Dry well on paper towels.

Step 2

Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.

Step 3

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.

Step 4

Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.

Step 5

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.