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Coconut Fried Shrimp
These crisp and crunchy coconut shrimp make a tempting appetizer or a fun change-of-pace main dish. The coating adds a touch of sweetness, and the tangy marmalade and honey sauce is excellent for dipping. —Ann Atchison, O’Fallon, Missouri
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 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
Directions
- 1. 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.
- 2. 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.
- 3. In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp.
Nutrition Facts
7 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.
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