Coconut Shrimp #2

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Servings: 4 Difficulty: Intermediate
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Crispy, golden-brown shrimp coated in sweet toasted coconut, served with a tangy honey-mustard dip.
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Coconut Shrimp #2 recipe image
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Coconut Shrimp #2

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 323.2

Description

These Coconut Shrimp are a crowd-pleasing appetizer or light main course that offers a delightful contrast of textures. Large, succulent shrimp are dipped in a light, crispy batter and rolled in shredded coconut before being fried to a perfect golden brown. The result is a crunchy exterior giving way to tender, juicy seafood inside. They are best served warm with a homemade sweet and sour sauce made from orange marmalade, spicy mustard, honey, and a hint of heat from Tabasco. This dish is perfect for parties, potlucks, or a quick weeknight dinner when you want something elegant yet simple to prepare.

Ingredients

Directions

  1. Peel and devein the large raw shrimp, leaving tails on if desired. Rinse under cold water and pat completely dry with paper towels.
  2. In a large bowl, whisk together the all-purpose flour, cornstarch, salt, and white pepper to combine the dry ingredients.
  3. Add the 2 tablespoons of vegetable oil and the ice water to the dry mixture. Stir until a smooth, thick batter forms.
  4. Spread the shredded coconut onto a flat plate or shallow dish.
  5. Heat oil in a deep fryer or heavy skillet to 350&# 194;°F (175ðC).
  6. Dip each shrimp into the batter, coating it thoroughly, then roll it in the shredded coconut until fully covered.
  7. Carefully place the coated shrimp into the hot oil. Fry in batches for about 2-3 minutes until golden brown and crispy.
  8. Remove shrimp from oil and place on a wire rack or paper towels to drain briefly.
  9. Transfer the fried shrimp to a baking sheet and place in a 300ðF (149ðC) oven for 5 minutes to ensure they are cooked through and to keep them warm.
  10. While shrimp rest, whisk together orange marmalade, Grey Poupon mustard, honey, and 3-4 drops of Tabasco sauce in a small bowl to make the dipping sauce.
  11. Serve the warm coconut shrimp immediately with the sweet and sour dipping sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 323.2kcal
% Daily Value *
Total Fat 8.2g13%
Saturated Fat 1.2g6%
Cholesterol 57.0mg19%
Sodium 4993.4mg209%
Total Carbohydrate 50.6g17%
Dietary Fiber 1.0g4%
Sugars 0.2g
Protein 10.7g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut, shrimp, seafood, appetizer, fried, crispy, party food, dinner, easy, quick, gluten-free option, toasted, mustard dip, honey, orange marmalade
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