Gold Coast Coconut Shrimp Recipe
Hand-dipped in batter, rolled in coconut and fried golden. Served with creole marmalade.
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Ingredients
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Shrimp
Batter
Coconut Coating
Creole Marmalade
Frying
Method
Preparing the Shrimp
- 1
Season the Shrimp
In a bowl, season the peeled and deveined shrimp with salt and black pepper. Set aside to marinate for about 15 minutes.
Making the Batter
- 2
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, and baking powder. Whisk together until well mixed. In a separate bowl, mix the beaten egg and cold water. Gradually add the egg mixture to the dry ingredients, stirring until you have a smooth batter.
Coating the Shrimp
- 3
Coat the Shrimp
Dredge each shrimp in the batter, allowing excess to drip off. Then roll the battered shrimp in the mixture of sweetened shredded coconut and panko breadcrumbs until well coated.
Frying the Shrimp
- 4
Heat the Oil
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until hot (about 350°F or 175°C).
- 5
Fry the Shrimp
Carefully add the coated shrimp to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove the shrimp with a slotted spoon and drain on paper towels.
Making the Creole Marmalade
- 6
Prepare the Sauce
In a small bowl, mix together the orange marmalade, Creole mustard, and hot sauce. Stir until well combined and set aside.
