Twice-Cooked Coconut Shrimp Recipe

Name: Twice-Cooked Coconut Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Peel, devein and wash shrimp. Dry well on paper towels.
2
Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
3
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.
4
Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
5
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.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds large shrimp - peeled and deveined, 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 tablespoon salt, and more.

Yes, Twice-Cooked Coconut Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Twice-Cooked Coconut Shrimp

How did you like this recipe?

Frequently Asked Questions