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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a great appetizer and kids really like it, too! Ingredients:
1 1/2 lbs raw jumbo shrimp |
1/2 cup flour |
1/2 cup cornstarch |
1 teaspoon salt |
1/2 teaspoon white pepper |
2 teaspoons cooking oil |
1 cup ice water |
oil (for frying) |
2 cups coconut |
1/2 cup orange marmalade |
1/4 cup dijon mustard |
1/4 cup honey |
3 drops tabasco sauce |
Directions:
1. Peel and devein the shrimp; dry on paper towels.
2. Mix the flour, cornstarch, salt and pepper in a medium bowl.
3. Add oil and the ice water to the dry ingredients; stir to blend.
4. Heat the oil to 350 degrees in an electric skillet.
5. Dip the shrimp in the batter, then roll each shrimp in the coconut.
6. Fry shrimp for about 4 minutes, or until lightly browned.
7. Do not overcook!
8. Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
9. Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.
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