Coconut Fried Shrimp Recipe
- 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
- In a large 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 small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp. Yield: 4 servings.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Coconut Fried Shrimp(9)
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These were the best ever. I thought the batter was going to be to thick but followed it just like others said and it turned out so crunchy. The sauce was the best. Didn't think i'd like the sauce but had some orange maralade in the fridge from another recipe so gave it a try, was the best.
This is one of my favorite recipes for a special occasion & is a main stay for Christmas eve at my home (we celebrate with the 7 fishes). A nice change from the same old shrimp cocktail. I add extra cajun spice to the flour mixture and add a cup of pineapple preserves & a teaspoon of dijon mustard to the orange marmalade to the dipping sauce...I leave out the honey. Just our preference. Wow! Everyone looks forward to these...plus they are so fast & it makes any party seem special...the room gets quiet with crunching...listen to the oohs and aah's!
i loved the recipe! it was excellent! cooked it for a friend's birthday and it was a pleaser :) this recipe is a keeper. i used sweet and sour sauce and added some jamaican seasoning to it for a bit of a kick.
We were blown away with this recipe! My husband loves coconut so I knew he would like this. I have tried other coconut shrimp recipes, but this one had a thicker batter which stayed on and held the coconut. I fried the shrimp in a fryer on the stove and I could not have asked it to be any better. Will definitely use again and often.
I made this the other night, and my batter was VERY thick. I continued as the recipe said though, thinking maybe it was correct. I didnt want to mess with the recipe the first time I made it.
After battering the shrimp, and putting in the coconut, I fried my shrimp at 375 in my deep fryer. They werent even in there a full 2 minutes and the coconut was completely burned, and my shrimp were still raw! I used small shrimps, so that shouldnt be the reason.
I would recommend using medium/large shrimp, thinning the batter, and lowering the fry temp to 350 or 325.
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