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Twice-Cooked Coconut Shrimp

Twice-Cooked Coconut Shrimp

Twice-Cooked Coconut Shrimp

Twice-Cooked Coconut Shrimp


1 ½ pounds large shrimp - peeled and deveined

½ cup all-purpose flour

½ cup cornstarch

1 tablespoon salt

½ tablespoon ground white pepper

2 tablespoons vegetable oil

1 cup ice water

2 cups shredded coconut

1 quart vegetable oil for frying

½ cup orange marmalade

¼ cup Dijon-style prepared mustard

¼ cup honey

¼ teaspoon hot pepper sauce


Peel, devein and wash shrimp. Dry well on paper towels.

Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.

Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.

Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.

Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.

Recipe found on

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