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 lbs large shrimp or 1 1/2 lbs prawns, peeled and de-veined; 1/2 cup flour; 1/2 cup cornstarch; 1 tablespoon salt; 1 teaspoon white pepper, to taste; 2 tablespoons olive oil; 3/4 cup ice water; 2 cups dried shredded coconut; 1 quart vegetable oil, for frying; Dipping sauce; 1/2 cup orange marmalade; 1/4 cup Dijon mustard; 1/4 cup honey; 1/4 - 1/2 teaspoon hot pepper sauce, to taste (Frank's or Tapatio); 1/4 teaspoon garlic powder; 1 tablespoon chopped green onion

Servings: persons

1 1/2 lbs large shrimp or 1 1/2 lbs prawns, peeled and de-veined
1/2 cup flour
1/2 cup cornstarch
1 tablespoon salt
1 teaspoon white pepper, to taste
2 tablespoons olive oil
3/4 cup ice water
2 cups dried shredded coconut
1 quart vegetable oil, for frying
Dipping sauce
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
1/4 - 1/2 teaspoon hot pepper sauce, to taste (Frank's or Tapatio)
1/4 teaspoon garlic powder
1 tablespoon chopped green onion

1
Preheat oven to 300 degrees F.
2
Peel, de-vein, and wash the shrimp; dry well with paper towels.
3
In a bowl, mix together the flour, cornstarch, salt, and white pepper, then stir in the olive oil and the ice water to make the batter (add extra ice water by tablespoons to a good consistency so the batter will hold the coconut).
4
Place the coconut into a shallow dish or pan.
5
Dip the shrimp individually into the batter, then dredge/roll the each shrimp in the coconut.
6
Fry each coated shrimp in oil heated to 350 degrees F (175 degrees C) in a deep fryer or high-sided frying pan until lightly browned, about 4 minutes, then place them on a baking sheet.
7
Bake the fried shrimp at 300 degrees F (150 degrees C) oven for 5 minutes.
8
While the shrimp are baking, make the dipping sauce: combine the marmalade, Dijon mustard, honey, hot sauce, and garlic powder in a non-reactive bowl and mix well.
9
Pour dipping sauce into serving bowl, garnish with green onions, and serve the shrimp and dipping sauce side by side.

645

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.

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

You need 16 ingredients. The key ingredients include: 1 1/2 lbs large shrimp or 1 1/2 lbs prawns, peeled and de-veined, 1/2 cup 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

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