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  • Coconut Shrimp

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    Coconut Shrimp
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 lrg Large raw shrimp
    • 1/2 c. All-purpose flour
    • 1/2 c. Cornstarch
    • 1 tsp Salt
    • 1/2 tsp White pepper
    • 2 Tbsp. Vegetable oil
    • 1 c. Ice water Oil for deep frying
    • 2 c. Short shredded coconut
    • 1/2 c. Orange marmalade
    • 1/4 c. Grey Poupon Country Mustard
    • 1/4 c. Honey
    • 3 x -4 drops Tobasco sauce

    Directions

    1. Peel, devein and wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix together all dry ingredients for batter. Add in 2 Tbsp. oil and ice water. Stir to blend. To fry: heat oil to 350 deg in deep fryer or possibly electric 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 warm oil till lightly browned, about 4 min. Bake at 300 deg for 5 min to finish cooking of the shrimp. Serve with sweet and sour sauce or possibly the following sauce.
    2. Combine marmalade, Grey Poupon mustard, honey and tobasco sauce to taste.

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