Twice-Cooked Coconut Shrimp
Why I Love This Recipe
I have made these delicious shrimp as an appetizer and as a main course. The dipping sauce is sweet and tangy - a perfect partner for these shrimp. The fact that the shrimp are cooked in two steps make this recipe a bit more manageable when serving guests.
Ingredients You'll Need
1 1/2 pounds large to jumbo raw shrimp - peeled and deveined
1/2 cup flour
1/2 cup cornstarch
1 Tbsp salt
1/2 tsp ground white pepper
2 Tbsp vegetable oil
1 cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying
1/2 cup orange marmalade
1/4 cup Dijon-style mustard
1/4 cup honey
1/4 tsp hot pepper sauce
1 rounded tsp ground fresh chili paste (such as Sambal Oelek), optional
Peel, devein, and wash shrimp. Dry well on paper towels
Mix together flour, cornstarch, salt, and pepper.
Add the vegetable oil and ice water. Stir to blend.
Pour the coconut into a shallow pan.
Dip the shrimp one at a time into the batter, then roll into the coconut. Set the dipped shrimp on wax paper, spacing them a bit apart as you continue to dip the shrimp.
Once coated, place a few shrimp into a frying pan of oil heated to 350 degrees F (or use a deep fryer).
Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
Remove to a pan lined with paper towels.
Note: I complete the above steps a bit before I am going to serve the shrimp so I am not deep frying up until serving time. I clean up the dipping and frying areas. When ready to serve, I continue with the next steps.
Preheat oven to 300 degrees.
Remove paper towels from under the shrimp.
Bake shrimp for about 5 minutes.
Make the dipping sauce by combining all ingredients in a small bowl. Mix well.
Serve the shrimp and dipping sauce side by side.