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Coconut Shrimp with Orange Marmalade Recipe by Paula Deen

Moderate Level
20 MIN 10 Prep + 10 Cook
Servings
$ /Serving
Print
Moderate Level
20 MIN 10 Prep + 10 Cook
4-6 Servings
$ /Serving

Coconut Shrimp with Orange Marmalade Recipe by Paula Deen

Moderate Level
20 MIN 10 Prep + 10 Cook
4-6 Servings
$ /Serving

Ingredients

  • 2 dozen large shrimp, peeled and de-veined
  • 4 large eggs, beaten
  • 2 cups all-purpose flour
  • 2 cups breadcrumbs
  • 2 cups shredded sweetened coconut, (or grated)
  • 1/2 cup orange marmalade
  • 1 to 2 tablespoons dark rum
  • oil, for frying

Preparation

In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs and breadcrumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the bread crumb mixture. Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry. In a large Dutch oven, heat oil to 350°. Fry the shrimp in batches until golden brown and cooked through. Be careful not to overcrowd shrimp in the oil while frying. Drain on paper towels.

 

Make a dipping sauce by heating the marmalade over low heat. Thin with rum as desired.

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