Coconut Shrimp
Rating: 3.5/5 - Votes: 8 - Views: 21489
Shrimp cooked with crunchy coconut coating served with sweet and sour sauce.
Total servings: 5-6
Calories: 250
Pre-Prep time: 10 mins
Preperation time: 10 mins
Occasion: Any
Cuisine: American
Effort: Easy
Best for: All
How to serve: Warm
Ingredients:
Shrimp - 1 1/2 lb, Large Raw
Flour - 1/2 cup All-Purpose
Constarch - 1/2 cup
Salt to taste
White Pepper - 1/2 Tbsp
Vegetable Oil - 2 Tbsp
Water, Ice - 1 cup
oil for deep frying
Coconut - 2 cup, Short Shredded
Orange Marmalade - 1/2 cup
Mustard Paste - 1/4 cup
Honey - 1/4 cup
Tabasco sauce - 3-4 drops (or hot sauce)
Preparation:
Peel, devein & wash shrimp.
Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
Stir to blend.
To fry: heat oil to 350 in deep fryer or 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 hot oil until lightly browned, about 4 minutes.
To Bake: 300* 5 minutes to finish cooking of the shrimp.
Serve with sweet & sour sauce or the following sauce: Combine
marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste
