Coconut Shrimp

Serves: 4-6
Ready In: 20-35 minutes

oil for deep frying
1 1/2 lb large raw shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon white pepper
2 tablespoons vegetable oil
1 cup ice water
2 cups short shredded coconut

Dipping Sauce:
1/2 cup orange marmalade
1/4 cup Grey Poupon Mustard
1/4 cup honey
3-4 drops Tabasco sauce

Preheat oven to 300 degrees F.

Heat oil in deep fryer or electric skillet to 350 degrees F.

Prepare dipping sauce: Combine marmalade, mustard, honey and
Tabasco sauce; mix well; cover and refrigerate.

Peel and devein shrimp; wash well; dry on paper towels; set aside.

In medium bowl, combine dry ingredients for batter; whisk well to
blend. Add 2 tablespoons oil and ice water; whisk well to blend.

Place coconut in shallow dish. Dip shrimp in batter; allow excess
to drain off; roll in coconut; fry in hot oil until lightly
browned; about 4 minutes. Remove from hot oil and transfer to
baking pan; place in preheated oven and bake for 5 minutes to
finish cooking.

Serve with dipping sauce.


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