Coconut Shrimp
This is a great appetizer and kids really like it, too!
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INGREDIENTS
Nutrition- 1 1⁄2lbs raw jumbo shrimp
- 1⁄2cup flour
- 1⁄2cup cornstarch
- 1teaspoon salt
- 1⁄2teaspoon white pepper
- 2teaspoons cooking oil
- 1cup ice water
- oil (for frying)
- 2cups coconut
Sauce
- 1⁄2cup orange marmalade
- 1⁄4cup Dijon mustard
- 1⁄4cup honey
- 3drops Tabasco sauce
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DIRECTIONS
- Peel and devein the shrimp; dry on paper towels.
- Mix the flour, cornstarch, salt and pepper in a medium bowl.
- Add oil and the ice water to the dry ingredients; stir to blend.
- Heat the oil to 350 degrees in an electric skillet.
- Dip the shrimp in the batter, then roll each shrimp in the coconut.
- Fry shrimp for about 4 minutes, or until lightly browned.
- Do not overcook!
- Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
- Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.
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