Twice-Cooked Coconut Shrimp
Luscious coconut battered shrimp, sweet and rich, dipped in a wonderful sauce... mmmm!
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INGREDIENTS
Nutrition- 1 1⁄2
- 1⁄2cup flour
- 1⁄2cup cornstarch
- 1tablespoon salt
- 1
- 2tablespoons olive oil
- 3⁄4cup ice water
- 2
- 1quart vegetable oil, for frying
Dipping sauce
- 1⁄2cup orange marmalade
- 1⁄4cup Dijon mustard
- 1⁄4cup honey
- 1⁄4 - 1⁄2teaspoon hot pepper sauce, to taste (Frank's or Tapatio)
- 1⁄4teaspoon garlic powder
- 1tablespoon chopped green onion
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DIRECTIONS
- 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.
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