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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (384g) Recipe makes 4 servings The following items or measurements are not included below: 2 cups coconut 1/2 cup orange marmalade |
||
| Calories 772 | ||
| Calories from Fat 299 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.3g | 51% | |
| Saturated Fat 25.2g | 126% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 258mg | 86% | |
| Sodium 1052mg | 43% | |
| Potassium 613mg | 17% | |
| Total Carbohydrate 83.5g | 27% | |
| Dietary Fiber 8.4g | 33% | |
| Sugars 45.0g | ||
| Protein 40.0g | 79% | |
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By: JustJanS
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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
Sauce
- 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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- Course > Appetizers
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Fruit > Nuts > Coconut
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Finger Food
- Occasion > Dinner Party
- Occasion > Novelty
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Best Baker Jen
On Jan 27, 2008
My fiance and I cooked this together and we were amazed at how good they tasted and how easy they were to make. Even the sauce was tasty and when I saw the ingredients I was a little nervous but over all I was amazed!! Way to go with this Recipe its a WINNER!!
From: Chef #539260
On Aug 1, 2007
These were amazing!!! I did have trouble with my coconut cooking a little fast and getting browner than I would have liked, but it didn't effect the taste. I used jumbo prawns and made a meal of them. My family like them so much that I made them again for dinner the very next day!
From: Puffykins :)
On Sep 23, 2002
LOVED the dipping sauce. The shrimp were just OK on their own, but the sauce COMPLETED them & made them MUCH BETTER.
From: mewmew
On Apr 20, 2008
These were better than restaurant quality! I added a little touch of Panko the coconut (just for extra crunch). I added a little garlic powder and a tiny bit of cayenne to the batter. This is a keeper in our book. Thanks for a great recipe.
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