Coconut Fried Shrimp with Dipping Sauce

• 1/2  cup  orange marmalade
• 4  teaspoon  rice wine vinegar
• 1/2  teaspoon  crushed red pepper flakes
• peanut oil for frying
• 1/2  cup  all-purpose flour
• 1  teaspoon  salt
• 1/2  teaspoon  baking powder
• 2/3  cup  water
• 2  cup  shredded, sweetened coconut
• 1/2  cup  bread crumbs
• 1  lb  medium or large shrimp, peeled and deveined

Dipping Sauce:

Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes. In a large, heavy pot, heat 2-inches of the peanut oil to 325 degrees F.

Meanwhile, in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.

In a wide, shallow bowl, toss the coconut and bread crumbs together.

Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels. Serve the shrimp with the dipping sauce.

Prep Time - 5 minutes
Inactive Prep Time - 15 minutes
Cook Time - 20 minutes
Yield - 4 to 6 servings
Difficulty - Easy