Twice-Cooked Coconut Shrimp

Twice-Cooked Coconut Shrimp

99
MARBALET 46

"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!"

Ingredients

45 m {{adjustedServings}} servings 602 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 602 kcal
  • 30%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 63.3g
  • 20%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 1673 mg
  • 67%

Based on a 2,000 calorie diet

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Directions

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  1. Peel, devein and wash shrimp. Dry well on paper towels.
  2. Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
  3. 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.
  4. Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
  5. 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.
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Reviews

99
  1. 130 Ratings

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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...

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. ...

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...