Coconut Fried Shrimp
Total TimePrep/Total Time: 20 min.
- 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 sweetened shredded coconut
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- Additional oil for deep-fat frying
- 1/2 cup orange marmalade
- 2 tablespoons honey
- In a large bowl, combine the first 5 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.
Nutrition Facts7 shrimp with about 2 tablespoons sauce: 906 calories, 40g fat (20g saturated fat), 138mg cholesterol, 1193mg sodium, 117g carbohydrate (58g sugars, 4g fiber), 24g protein.
Nov 4, 2016
I made this for dinner, never again...The batter is so thick and tasteless, like cooking with paste..Had a hard time discarding in my sink, All that flour and cornstarch,, no no.. took so long to brown .. egg white batter does better...
Feb 21, 2016
Hello. I didn't make the shrimp yet. I wasn't sure about the 1 1/4 cup of corn starch. It seems like a lot. Could u tell me if the amount is actually 1 1/4? Thank u
Nov 7, 2015
Wow!! These were yummy. Will definitely make these again. My husband assisted and they were much easier to assemble. Worth the effort though.
Mar 2, 2015
My family loved the shrimp and the tangy sauce. The batter is very thick, so it was a little hard to coat the shrimp. But stick with it! It stay on the shrimp nicely when you fry it and has a crunchy taste. I will definitely be making these again soon!
Sep 10, 2014
We love shrimp in the south & this hits the spot.
Aug 25, 2014
This was my first attempt at cooking shrimp and I was not disappointed! The whole family loved it! None of us cared for the dipping sauce though, but I'll be making this shrimp from now on.
Mar 22, 2014
I made this recipe last night and it was a hit. My 20 year old son and his girlfriend loves it. I only used 3/4 cup of of cornstarch because I ran out but added more flour to make it thicker. The batter turned out nice and crunchy. Tasty light supper!
Aug 1, 2012
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.
Dec 6, 2011
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!
Oct 26, 2010
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.