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Coconut Fried Shrimp *

Source of Recipe


From "The Deen Bros. Cookbook" by Jamie and Bobby Deen



List of Ingredients



• Vegetable oil, for frying
  
• ½ cup all-purpose flour
  
• 1 tsp salt
  
• ½ tsp baking powder
  
• â…” cup water
  
• 2 cups shredded coconut
  
• ½ cup bread crumbs
  
• 1 pound medium or large shrimp, peeled and deveined
  
• .
  
• Dipping Sauce:
  
• ½ cup orange marmalade
  
• 4 tsp rice vinegar
  
• ½ tsp crushed red pepper flakes
  






Instructions



1. In a large, heavy pot, heat 2 inches of the oil to 360° 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.
   
   
2. Put the shrimp into the batter. One by one, remove the shrimp and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches in the hot oil for 1½ to 2 minutes, or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.
   
   
3. In a small, non-plastic, microwave-safe bowl, stir together the dipping sauce ingredients. Microwave on high (100% power) about 45 seconds, or until bubbly. Stir, and serve with the shrimp.
   
   Makes 6 appetizer servings.
   
   
   * Cat's Note:
   These shrimp are divine. They, along with the delicious dipping sauce, make a regular appearance in our household. The only changes we made were to butterfly the shrimp after peeling and deveining; and to use panko (Japanese breadcrumbs) in place of the regular breadcrumbs.
   
   I also added more red pepper to the dipping sauce, as we like things on the spicy side. It received rave reviews. You can also serve the dipping sauce cold or at room temperature; I found that I liked it better chilled than when microwaved, and my family enjoyed it that way, also.