Twice-Cooked Coconut Shrimp

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Large shrimp - peeled and deveined
1/2 cup	31g / 1.1oz	All-purpose flour
1/2 cup	31g / 1.1oz	Cornstarch
1 tablespoon	15ml	Salt
1/2 tablespoon	7.5ml	Ground white pepper
2 tablespoons	30ml	Vegetable oil
1 cup	237ml	Ice water
2 cups	186g / 6.6oz	Shredded coconut
1		Vegetable oil for frying
1/2 cup	118ml	Orange marmalade
1/4 cup	59ml	Dijon-style prepared mustard
1/4 cup	59ml	Honey
1/4 teaspoon	1.3ml	Hot pepper sauce

Recipe Instructions

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 350F.

Fry the shrimp in the hot oil until lightly browned; about 4 minutes. Bake the fried shrimp in a preheated 300F 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.

" Shrimp that are dipped in a scrumptious batter, rolled in coconut, fried, then baked. The dipping sauce is the clincher: marmalade, honey, hot sauce and mustard! "

Source:
Nila Sweeney

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