TWICE-COOKED COCONUT SHRIMP

Twice-Cooked Coconut Shrimp image

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!

Provided by MARBALET

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 602.3 calories, Carbohydrate 63.3 g, Cholesterol 172.5 mg, Fat 28.2 g, Fiber 3.2 g, Protein 25.1 g, SaturatedFat 9.4 g, Sodium 1672.8 mg, Sugar 36.7 g