Ingredients
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1 1/2
-
1/2
-
1/2
-
1
-
1/2
-
2
-
1
-
-
2
-
-
-
-
-
-
Directions
Coconut Jumbo Shrimp,This is a great appetizer and kids really like it, too!,I made this for lunch with the girls, they all said they taste just like the one’s we get at the Elephant Bar. My husband ate our leftover’s and asked me to make more. The dipping sauce is also restaurant quality. I will be making these again.,These were fantastic! Try them I know you will like them. Thanks for posting.
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Steps
|
1
Done
|
Peel and Devein the Shrimp; Dry on Paper Towels. |
|
2
Done
|
Mix the Flour, Cornstarch, Salt and Pepper in a Medium Bowl. |
|
3
Done
|
Add Oil and the Ice Water to the Dry Ingredients; Stir to Blend. |
|
4
Done
|
Heat the Oil to 350 Degrees in an Electric Skillet. |
|
5
Done
|
Dip the Shrimp in the Batter, Then Roll Each Shrimp in the Coconut. |
|
6
Done
|
Fry Shrimp For About 4 Minutes, or Until Lightly Browned. |
|
7
Done
|
Do not Overcook! |
|
8
Done
|
Place the Shrimp in a Shallow Baking Dish and Bake at 300 Degrees For 5-7 Minutes to Complete Cooking. |
|
9
Done
|
Combine the Marmalade, Dijon Mustard, Honey and Tabasco to Make the Sauce and Serve With the Shrimp. |
