Twice Cooked Coconut Shrimp with Orange Marmalade

Blending family time in the kitchen with faith and flavor

Twice Cooked Coconut Shrimp with Orange Marmalade

(try an oven fry option)

Ingredients:

1 ½ lbs large raw shrimp (peeled and deveined)

½ cup flour

½ cup cornstarch

1 Tablespoon salt

½ Tablespoon white pepper

2 Tablespoons vegetable oil

1 cup ice water

2 cups shredded coconut

1 qt oil for frying

½ cup orange marmalade

¼ cups Dijon mustard

¼ cup honey

¼ teaspoon hot pepper sauce

Directions:

Peel, devein and wash shrimp.  Dry well on paper towels.

Mix together flour, cornstarch , salt and white pepper.   Add 2 T of vegetable oil and the ice water.  Stir.

Pour the coconut into a shallow pan.  Dip the shrimp one at a time into the batter, then rol the shrimp in the coconut.  Once coated, place each shrimp into a grying pan of oil heated to 350 degrees.  Fry the shrimp in the hot oil until lightly browned, about 4 minutes.

Bake the fried shrimp in a preheated 300 degrees oven for 5 minutes.

Make the dipping sauce.  Combine marmalade, mustard, honey and hot sauce in a small bowl.  Mix well.  Serve shrimp with dipping sauce.

 

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