Twice-Cooked Coconut Shrimp

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




  • 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.

Questions & Replies

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  1. 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.


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