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Coconut Fried Shrimp

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
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1-1/4 cups 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

  • In a small 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. 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.
  • In a saucepan, heat marmalade and honey; stir until blended. Serve
  • with shrimp. Yield: 4 servings.
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