Rating: 4.5 stars
134 Ratings
  • 5 star values: 86
  • 4 star values: 24
  • 3 star values: 17
  • 2 star values: 3
  • 1 star values: 4

Shrimp that are dipped in a scrumptious batter, rolled in coconut, fried, then baked. The dipping sauce is the clincher: marmalade, honey, hot sauce and mustard!

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel, devein and wash shrimp. Dry well on paper towels.

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  • Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.

  • 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.

  • Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.

  • 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.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

602 calories; protein 25.1g; carbohydrates 63.3g; fat 28.2g; cholesterol 172.5mg; sodium 1672.8mg. Full Nutrition
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