Coconut Shrimpies

I know what you are thinking…that isn’t really a dessert. I know. However, I love this recipe so much I wanted to share, and it is pretty sweet. I have only made this recipe when we have shrimp strait from the Gulf Coast. Since we have only had it a few times since we have been married I don’t feel too bad about the fact that it is battered and fried.  We will be heading back in a few weeks I thought I should go ahead and use the rest of ours up from Gulf Shores (I promise it was frozen properly).

Coconut Shrimp

1-1/4 cups all-purpose flour
1-1/4 cups cornstarch
6-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon Cajun seasoning
1-1/2 cups cold water
1/2 teaspoon canola oil
3 cups flaked coconut
1 pound uncooked large shrimp, peeled and deveined
Additional oil for deep-fat frying

Orange Dipping Sauce I love this sauce! So easy, but the flavors are prefect with the coconut shrimp. 

1 cup orange marmalade
1/4 cup honey

In a large bowl, combine the first five ingredients. Stir in water and oil until smooth. Place coconut in another bowl. Dip shrimp into batter, then coat with coconut. This makes a lot of batter, so if you are not making as much go ahead a half it. When I make this I tend to have too excess batter and need more coconut…you can never have too much coconut. 

Heat oil to 375°. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels.
In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp. 

I found this recipe in a Taste of Home cookbook in 2005 and have used it ever since.

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