Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and devein the shrimp; dry on paper towels. mix the flour, cornstarch, salt and pepper in a medium bowl. add oil and the ice water to the dry ingredients; stir to blend. heat the oil to 350 degrees in an electric skillet. dip the shrimp in the batter, then roll each shrimp in the coconut. fry shrimp for about 4 minutes, or until lightly browned. do not overcook! place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking. combine the marmalade, dijon mustard, honey and tabasco to make the sauce and serve with the shrimp.

Target recipe: combine egg, flour, beer and baking powder in a medium bowl. place 1/4 cup flour and coconut in two separate bowls. to batter shrimp - 1. hold shrimp by tail, dredge in flour, sand shake off excess. 2. dip in egg/beer batter and allow excess to drip off. 3. roll shrimp in coconut, and place on a baking sheet lined with parchment paper. refrigerate for 30 minutes shrimp for 30 minutes, while heating oil to 350 degrees f (175 degrees c) in a deep-fryer or deep pan on the stove. cook shrimp for 2 to 3 minutes in oil or until golden brown, turning once. drain shrimp on paper towels. goes good with orange marmalade sauce.