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    Deen-Coconut Shrimp W/Orange Marmalade


    Source of Recipe


    net

    List of Ingredients




    Coconut Shrimp with Orange Marmalade
    2 cups grated or shredded sweetened coconut
    2 cups bread crumbs
    2 cups all-purpose flour
    4 large eggs, beaten
    2 dozen large shrimp (peeled and de-veined)
    Salt and pepper to taste
    Oil for frying

    Sauce:
    ½ cup orange marmalade
    1 to 2 tablespoons dark run

    Recipe




    Coconut Shrimp with Orange Marmalade

    In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs, and bread crumb 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 degrees. 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.

    Yield: 4-6 servings
 

 

 

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