Coconut Fried Shrimp
|Flour||1 1⁄4 Cup (20 tbs)|
|Cornstarch||1 1⁄4 Cup (20 tbs)|
|Baking powder||6 1⁄2 Teaspoon|
|Cajun seasoning||1⁄4 Teaspoon|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1⁄2 Teaspoon|
|Large shrimp||1 Pound, peeled and deveined|
|Flaked coconut||2 1⁄2 Cup (40 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Orange marmalade||1 Cup (16 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
Combine the flour, cornstarch, baking powder, salt and Cajun seasoning in a bowl and mix well.
Add the water and the 1/2 teaspoon vegetable oil and stir until smooth.
Dip the shrimp in the flour mixture to coat, then dip in the coconut to coat.
Heat vegetable oil to 375 degrees in an electric skillet.
Fry the shrimp for 3 minutes or until golden brown, a few at a time.
Drain on a paper towel.
Combine the marmalade and honey in a saucepan over medium-low heat.
Cook until heated through, stirring constantly.
Serve as a dipping sauce for the shrimp.