• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Coconut Shrimp #2

  • Recipe Submitted by on

Category: Appetizers, Seafood

 Ingredients List

  • 1 1/2 lg Large raw shrimp
  • 1/2 c All-purpose flour
  • 1/2 c Cornstarch
  • 1 ts Salt
  • 1/2 ts White pepper
  • 2 tb 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
  • 3-4 drops Tobasco sauce


Peel, devein and wash shrimp. Dry well on paper towels. Set aside. In a
bowl, mix together all dry ingredients for batter. Add 2 tablespoons oil
and ice water. Stir to blend. To fry: heat oil to 350 deg 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. Bake at 300 deg for 5 minutes to
finish cooking of the shrimp. Serve with sweet and sour sauce or the
following sauce.

Combine marmalade, Grey Poupon mustard, honey and tobasco sauce to taste.

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