We love to eat shrimp and this is one of our favorite ways to enjoy it. The shrimp alone are spectacular, but be sure to make the dipping sauce. It’s amazing!
1 ½ pounds large shrimp – peeled and deveined
½ cup all-purpose flour
½ cup cornstarch
1 tablespoon salt
½ tablespoon pepper
2 tablespoons vegetable oil
½ cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying
½ cup orange marmalade
¼ cup Dijon-style prepared mustard
¼ cup honey
¼ teaspoon hot sauce
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 and fry the shrimp until lightly browned; about 4 minutes.
Make the dipping sauce by combining the marmalade, mustard, honey and hot sauce in a small bowl. Mix well.
Serve the shrimp and dipping sauce side by side.
© 2008 – 2014, Andrea Thorpe. All rights reserved.