🍤🥥 Crispy Coconut Delight: Oven-Baked Twice-Cooked Shrimp Recipe 🍤🥥

Twice-Cooked Coconut Shrimp 🍤🥥

Overview:

Indulge in the delightful flavors of the tropics with this enticing recipe for Twice-Cooked Coconut Shrimp. Perfect for a quick lunch or a satisfying snack, these crispy shrimp are first coated in a flavorful batter, then generously rolled in shredded coconut for a crispy, crunchy texture. The best part? They’re oven-baked to perfection, keeping them light and healthier than traditional deep-fried versions. Paired with a zesty orange-mustard dipping sauce, these coconut shrimp are sure to become a new favorite in your household!

• Total Time: 45 minutes
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Servings: Makes approximately 4 servings

Ingredients:

• 1 1/2 lbs large shrimp, peeled and deveined
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp salt
• 1 tsp white pepper
• 1 tbsp olive oil
• 2 cups dried shredded coconut
• 3/4 cup orange marmalade
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1/2 tsp garlic powder
• 1/4 – 1/2 tsp hot sauce (adjust to taste)
• 1/4 cup chopped green onions, for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for the second cooking stage.

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2. Prepare Shrimp: Begin by preparing the shrimp. Peel, devein, and thoroughly wash the shrimp. Pat them dry with paper towels to remove excess moisture.

3. Prepare Batter: In a large mixing bowl, combine the flour, cornstarch, salt, and white pepper. Stir in the olive oil, then gradually add ice water until the batter reaches a smooth consistency that can coat the shrimp.

4. Coat Shrimp: Spread the shredded coconut evenly in a shallow dish or pan. Dip each shrimp into the batter, ensuring it’s fully coated, then gently roll it in the shredded coconut until it’s covered on all sides.

5. First Cooking Stage: Heat oil in a deep fryer or a high-sided frying pan to 350°F (175°C). Fry the coated shrimp in batches until they are lightly browned, approximately 4 minutes per batch. Once fried, transfer the shrimp to a baking sheet lined with parchment paper.

6. Second Cooking Stage: Place the baking sheet with the fried shrimp in the preheated oven. Bake for an additional 5 minutes to ensure the shrimp are cooked through and the coconut coating is crispy.

7. Prepare Dipping Sauce: While the shrimp are baking, prepare the dipping sauce. In a non-reactive bowl, mix together the orange marmalade, Dijon mustard, honey, garlic powder, and hot sauce until well combined.

8. Serve: Once the shrimp are cooked, remove them from the oven. Arrange them on a serving platter, garnish with chopped green onions, and serve alongside the prepared dipping sauce.

Nutritional Information (per serving):

• Calories: 670
• Total Fat: 63.7g
• Saturated Fat: 13.5g
• Cholesterol: 214.9mg
• Sodium: 734.1mg
• Total Carbohydrates: 104.6g
• Dietary Fiber: 10.6g
• Sugars: 56.2g
• Protein: 29.2g

Tips:

• For a lighter version, you can bake the shrimp without frying them first, though they won’t be as crispy.
• Adjust the amount of hot sauce in the dipping sauce to suit your taste preferences.
• Serve the coconut shrimp with a side of rice or a fresh salad for a complete meal.
• Make sure the shrimp are patted dry before coating them to ensure the batter sticks properly.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.