Twice-Cooked Coconut Shrimp

READY IN: 45mins
Recipe by Julesong

Luscious coconut battered shrimp, sweet and rich, dipped in a wonderful sauce... mmmm!

Top Review by misfit

I can only review this dipping sauce, as I used a different shrimp recipe.(Caribbean Coconut Shrimp by s'kat, which I also reviewed.) The sauce was good, with the mustard being the most overpowering taste. Next time, I will cut down the mustard a bit, and add more hot sauce. I used 1/4 tsp. and could've used another. This would be a quality sauce for just about any fried food.

Ingredients Nutrition


  1. Preheat oven to 300 degrees F.
  2. Peel, de-vein, and wash the shrimp; dry well with paper towels.
  3. In a bowl, mix together the flour, cornstarch, salt, and white pepper, then stir in the olive oil and the ice water to make the batter (add extra ice water by tablespoons to a good consistency so the batter will hold the coconut).
  4. Place the coconut into a shallow dish or pan.
  5. Dip the shrimp individually into the batter, then dredge/roll the each shrimp in the coconut.
  6. Fry each coated shrimp in oil heated to 350 degrees F (175 degrees C) in a deep fryer or high-sided frying pan until lightly browned, about 4 minutes, then place them on a baking sheet.
  7. Bake the fried shrimp at 300 degrees F (150 degrees C) oven for 5 minutes.
  8. While the shrimp are baking, make the dipping sauce: combine the marmalade, Dijon mustard, honey, hot sauce, and garlic powder in a non-reactive bowl and mix well.
  9. Pour dipping sauce into serving bowl, garnish with green onions, and serve the shrimp and dipping sauce side by side.

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