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Twice Cooked Coconut Shrimp Recipe

Twice Cooked Coconut Shrimp Ingredients

  • Twice Cooked Coconut Shrimp Recipe

    Twice Cooked Coconut Shrimp Recipe

    1 1/2 pounds large shrimp – peeled and deveined

  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon salt
  • 1/2 tablespoon ground white pepper
  • 2 tablespoons 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 prepared mustard
  • 1/4 cup honey
  • 1/4 teaspoon hot pepper sauce

How to make Twice Cooked Coconut Shrimp

  • Peel, devein and wash shrimp. Dry well on paper towels.
  • Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
  • Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
  • Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
  • Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.
  • Twice Cooked Coconut Shrimp is ready to serve.

Prep Time:30 Min
Cook Time:15 Min
Ready In:45 Min

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