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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These crisp and crunchy shrimp make a tempting appetizer or a fun change-of-pace main dish. The coconut coating adds a little sweetness...and the tangy orange marmalade and honey sauce is great for dipping. It's impossible to stop munching these once you start! -Ann Atchison, O'Fallon, Missouri Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
1-1/4 cups cornstarch |
6-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon cajun seasoning |
1-1/2 cups cold water |
1/2 teaspoon canola oil |
2-1/2 cups flaked coconut |
1 pound uncooked large shrimp, peeled and deveined |
additional oil for deep-fat frying |
1 cup orange marmalade |
1/4 cup honey |
Directions:
1. In a large bowl, combine the first five ingredients. Stir in water and oil until smooth. Place coconut in another bowl. Dip shrimp into batter, then coat with coconut.
2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels.
3. In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp. Yield: 4 servings.
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