Coconut Shrimp with Orange Marmalade
By Paula DeenJUMP TO RECIPE
- 2 dozen peeled and de-veined large shrimp
- 4 large beaten eggs
- 2 cups all purpose flour
- 2 cups breadcrumbs
- 2 cups (or grated) shredded sweetened coconut
- 1/2 cup orange marmalade
- 1 to 2 tablespoons dark rum
- for frying oil
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 °F. 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.