Coconut Fried Shrimp With Dipping Sauce
By Paula Deen
- Prep time: 15 minutes
- Cook time: 15 minutes
- Servings: 15
- 2/3 cup water
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup all purpose flour
- 1/2 teaspoon crushed red pepper flakes
- 4 teaspoons rice wine vinegar
- 1/2 cup orange marmalade
- 2 cups shredded sweetened coconut
- 1/2 cup breadcrumbs
- 1 lb medium or large peeled and deveined shrimp
- for frying peanut oil
Add red pepper flakes, vinegar and marmalade 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 °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 breadcrumbs 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.