Twice Cooked Coconut Shrimp Recipes

TWICE-COOKED COCONUT SHRIMP

Steps:

• Preheat oven to 300 degrees F.
• Peel, de-vein, and wash the shrimp; dry well with paper towels.
• In a bowl, mix together the flour, cornstarch, salt, and white pepper, then stir in the olive oil and the ice water to make the batter (add extra ice water by tablespoons to a good consistency so the batter will hold the coconut).
• Place the coconut into a shallow dish or pan.
• Dip the shrimp individually into the batter, then dredge/roll the each shrimp in the coconut.
• Fry each coated shrimp in oil heated to 350 degrees F (175 degrees C) in a deep fryer or high-sided frying pan until lightly browned, about 4 minutes, then place them on a baking sheet.
• Bake the fried shrimp at 300 degrees F (150 degrees C) oven for 5 minutes.
• While the shrimp are baking, make the dipping sauce: combine the marmalade, Dijon mustard, honey, hot sauce, and garlic powder in a non-reactive bowl and mix well.
• Pour dipping sauce into serving bowl, garnish with green onions, and serve the shrimp and dipping sauce side by side.

TWICE-COOKED COCONUT SHRIMP RECIPE

Steps:

• 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.