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My review
Twice-Cooked Coconut Shrimp
MARBALET
"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!"
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Ingredients
45 m servings 602 calsOriginal recipe yields 6 servings
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- US
- Metric
Directions
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Prep
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Ready In
- Peel, devein and wash shrimp. Dry well on paper towels.
- 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.
Footnotes
- 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
Per Serving: 602 calories; 28.2 g fat; 63.3 g carbohydrates; 25.1 g protein; 173 mg cholesterol; 1673 mg sodium. Full nutrition
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Reviews
Read all reviews 100133 Ratings
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Most helpful positive review
5/19/2000
I am the kitchen master at one of the largest and most popular places in the Lansing/East Lansing area. We serve a house prepared version of coconut-shrimp that falls behind this recipe in prepa...
Most helpful critical review
4/22/2006
The shrimp was way over cooked. Will stick to my regular proceedure; one box of tempura mix, prepared as directed, dip shrimp in tempura batter, roll in coconut, coating well, drop into hot oil...
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5/19/2000
I am the kitchen master at one of the largest and most popular places in the Lansing/East Lansing area. We serve a house prepared version of coconut-shrimp that falls behind this recipe in prepa...
4/23/2002
I love coconut shrimp and this recipe is absolutely wonderful. I tend to not use as much water so the batter is a bit thicker and I also mix in some flour with the coconut so it sticks better. ...
4/22/2006
The shrimp was way over cooked. Will stick to my regular proceedure; one box of tempura mix, prepared as directed, dip shrimp in tempura batter, roll in coconut, coating well, drop into hot oil...
7/16/2009
SECRET TO COCONUT STICKING which I'm surprised hasn't been mentioned: You have to chill the shrimp for at least 30 min. as recommended in another coconut shrimp recipe on this site! after you t...
7/14/2002
Made this because my boyfriend loves coconut shrimp. We both thought it was as good as, if not better than the restaurants. I did have trouble with coconut not sticking...use thicker batter ne...
1/30/2007
This was a wonderful recipe! The dip was to die for! I served this at a dinner party and everyone enjoyed. The dip was absolutely wonderful. One helpful hint: I put the coconut in a large freeze...
12/9/2002
This is really good. Like mentioned by previous reviews, I made the batter thicker & added a little flour to the coconut for the shrimp coating. I also didn't bake the shrimp as it wasn't neces...
11/26/2006
My husband and I love these shrimp! Like other reviewers, I suggest using less water to create a thicker batter. I also cut down on the mess by putting the coconut in a bag, dropping the battere...
9/30/2002
This recipe started as an appetizer with super jumbo shrimp. By the time it hit the table no one wanted their filet mignon. ( also, skipped baking after deep frying)sv