Prep 30 mins
Cook 15 mins
Luscious coconut battered shrimp, sweet and rich, dipped in a wonderful sauce... mmmm!
- 1 1⁄2 lbs large shrimp or 1 1⁄2 lbs prawns, peeled and de-veined
- 1⁄2 cup flour
- 1⁄2 cup cornstarch
- 1 tablespoon salt
- 1 teaspoon white pepper, to taste
- 2 tablespoons olive oil
- 3⁄4 cup ice water
- 2 cups dried shredded coconut
- 1 quart vegetable oil, for frying
- 1⁄2 cup orange marmalade
- 1⁄4 cup Dijon mustard
- 1⁄4 cup honey
- 1⁄4-1⁄2 teaspoon hot pepper sauce, to taste (Frank's or Tapatio)
- 1⁄4 teaspoon garlic powder
- 1 tablespoon chopped green onion
- Preheat oven to 300 degrees F.
- Peel, de-vein, and wash the shrimp; dry well with paper towels.
- 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).
- Place the coconut into a shallow dish or pan.
- Dip the shrimp individually into the batter, then dredge/roll the each shrimp in the coconut.
- 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.
- Bake the fried shrimp at 300 degrees F (150 degrees C) oven for 5 minutes.
- 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.
- Pour dipping sauce into serving bowl, garnish with green onions, and serve the shrimp and dipping sauce side by side.
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.