Coconut Shrimp recipe

Coconut Shrimp
BumbleBeeBoogie's favorite shrimp

Fried shrimp with a slightly sweet and crunchy breading, served with a Dijon marmalade sauce.

Ingredients
• 1 1/2 lb large raw shrimp
• 1/2 c all-purpose flour
• 1/2 c cornstarch
• 1 T salt
• 1/2 T 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 Tabasco sauce

Method

Peel, devein & wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2 T 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. Bake at 300 degrees 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.

Number of Servings: 4