Twice-Cooked Coconut Shrimp

Submitted by Julesong

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

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 4-6

ingredients

• 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

• Dipping sauce

• 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

directions

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.

Reviews

[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.