TWICE-COOKED COCONUT SHRIMP
Make and share this Twice-Cooked Coconut Shrimp recipe from Food.com.
Provided by Julesong
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F.
- Peel, de-vein, and wash the shrimp; dry well with paper towels.
- In a bowl, mix together the flour, cornstarch, salt, and white pepper, then stir in the olive oil and the ice water to make the batter (add extra ice water by tablespoons to a good consistency so the batter will hold the coconut).
- Place the coconut into a shallow dish or pan.
- Dip the shrimp individually into the batter, then dredge/roll the each shrimp in the coconut.
- Fry each coated shrimp in oil heated to 350 degrees F (175 degrees C) in a deep fryer or high-sided frying pan until lightly browned, about 4 minutes, then place them on a baking sheet.
- Bake the fried shrimp at 300 degrees F (150 degrees C) oven for 5 minutes.
- While the shrimp are baking, make the dipping sauce: combine the marmalade, Dijon mustard, honey, hot sauce, and garlic powder in a non-reactive bowl and mix well.
- Pour dipping sauce into serving bowl, garnish with green onions, and serve the shrimp and dipping sauce side by side.
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Half Andhalf
[email protected]This dish was a bit too spicy for my taste. I think I would use less chili pepper next time.
Md Badhon Hossan
[email protected]I loved the flavor of this dish! The coconut and sweet and sour sauce were a perfect combination. I will definitely be making this dish again.
Nouman Akram
[email protected]This dish was easy to make and turned out great! The shrimp were crispy and the sauce was flavorful. I will definitely be making this dish again.
Deidra Langley
[email protected]The shrimp were a bit overcooked, but the sauce was delicious. I will try again with a lower cooking temperature.
Rebecca McCartney
[email protected]This dish was a bit too spicy for my taste. I think I would use less chili pepper next time.
Mahib Chawdhury
[email protected]I loved the flavor of this dish! The coconut and sweet and sour sauce were a perfect combination. I will definitely be making this dish again.
Md meraj Ali
[email protected]This dish was easy to make and turned out great! The shrimp were crispy and the sauce was flavorful. I will definitely be making this dish again.
Arju Muna
[email protected]The shrimp were a bit overcooked, but the sauce was delicious. I will try again with a lower cooking temperature.
alchemist
[email protected]This dish was a bit too sweet for my taste. I think I would reduce the amount of sugar in the sauce next time.
Timothy Winn
[email protected]I made this dish for my family and they loved it! The shrimp were crispy and the sauce was flavorful. I will definitely be making this dish again.
Nelly Thomas
[email protected]This recipe is a keeper! The shrimp were delicious and the sauce was perfect. I will definitely be making this dish again and again.
Rhaman Nasir
[email protected]I was skeptical about the twice-cooking method, but it really does work! The shrimp were cooked perfectly and the coconut coating was crispy and golden brown.
Jawad Ahmed
[email protected]This dish was easy to make and turned out great! The shrimp were crispy and the sauce was flavorful. I served it with jasmine rice and vegetables.
Charlie
[email protected]I've tried many coconut shrimp recipes, but this one is by far the best. The twice-cooking method results in shrimp that are perfectly crispy on the outside and tender on the inside. The sauce is also delicious and well-balanced.
luh_ puto13
[email protected]This recipe was a hit at my dinner party! The coconut shrimp were crispy and flavorful, and the sweet and sour sauce was the perfect complement. I will definitely be making this dish again.