Shelly's Recipe

Coconut Shrimp

Category: Fish and Seafood

1 1/2 pound large raw shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon white pepper
2 tablespoons vegetable oil
1 cup ice water
oil for deep frying
2 cups short shredded coconut
1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
4 drops Tabasco sauce

Peel, devein and wash shrimp. Dry well on paper towels. Set aside.

In a bowl, mix all dry ingredients for batter. Add 2 Tbsp oil and ice water. Stir to blend.

Heat oil to 350 in deep fryer or electric skillet.

Spread coconut on a flat pan or plate a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut.

Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 5 minutes to finish cooking of the shrimp. Serve with sweet and sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste.