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Coconut Shrimp Recipe
Tasty shrimp with a slightly sweet and crunchy coconut breading, served with a Dijon marmalade sauce. Easy to make and tastes simply delicious!
Ingredients:
1 1/2 lb large raw shrimp
1/2 cup of all-purpose flour
1/2 cup of cornstarch
1 Tsp salt
1/2 Tsp vegetable oil
1 cup of ice water
oil for deep frying
2 cup short shredded coconut
1/2 cup orange marmalade
1/4 cup Grey Poupon mustard
1/4 cup honey
3 to 4 drops of Tabasco sauce
Cooking Instructions:
Peel, devein and wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2 T oil and ice water. Stir to blend.
Heat oil to 350 in deep fryer or heavy skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 degrees 5 minutes to finish cooking of the shrimp. Serve with the following sauce: Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste.
Yields: 4 servings
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