Coconut Shrimp - thecookbookpublisher outback-copycat

Zee IP Recipes

airfryer air fry

16 jumbo shrimp, peeled and deveined

½ cup cornstarch

½ cup all-purpose flour

1 teaspoon salt

½ teaspoon cayenne pepper

2 tablespoons vegetable oil

1 cup ice water

2 cups short shredded coconut

Vegetable oil for frying

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Honey marmalade dipping sauce

¼ cup honey

2 tablespoons mustard

½ teaspoon cayenne pepper

¾ cup orange marmalade

4 drops Tabasco® or hot sauce

Rinse the shrimp and pat it dry.

Combine the ingredients for the honey marmalade sauce and keep it chilled.

In a mixing bowl, combine the cornstarch, flour, salt, and cayenne pepper.

Stir in the 2 tablespoons of vegetable oil and the ice water. Mix to form a batter.

Heat the oil to 350°F.

Spread some of the shredded coconut in a shallow bowl. One at a time, dip the shrimp in the batter and then press it into the coconut. Fry in small batches for 3 to 4 minutes, until golden and cooked through.

Serve hot, with a side of the dipping sauce.

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