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Coconut Shrimp #2

Coconut Shrimp #2 recipe image
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.
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
  • 1 1/2 lg Large raw shrimp
  • 1/2 cup All-purpose flour
  • 1/2 cup Cornstarch
  • 1 teaspoon Salt
  • 1/2 teaspoon White pepper
  • 2 tablespoon Vegetable oil
  • 1 cup Ice water
Directions
  1. 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. 2
    In a large bowl, whisk together the all-purpose flour, cornstarch, salt, and white pepper to combine the dry ingredients.
  3. 3
    Add the 2 tablespoons of vegetable oil and the ice water to the dry mixture. Stir until a smooth, thick batter forms.
  4. 4
    Spread the shredded coconut onto a flat plate or shallow dish.
  5. 5
    Heat oil in a deep fryer or heavy skillet to 350&# 194;°F (175ðC).
  6. 6
    Dip each shrimp into the batter, coating it thoroughly, then roll it in the shredded coconut until fully covered.
  7. 7
    Carefully place the coated shrimp into the hot oil. Fry in batches for about 2-3 minutes until golden brown and crispy.
  8. 8
    Remove shrimp from oil and place on a wire rack or paper towels to drain briefly.
  9. 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. 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. 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
Read it online: https://www.chefs-mate.com/recipe/coconut-shrimp-2/