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Ingredients
| sweetened flaked coconut meat: 2 cups |
| bread crumbs: 2 cups |
| Kosher salt |
| black pepper (fresh ground) |
| all-purpose flour (unsifted): 2 cups |
| eggs: 4 (large//beaten) |
| raw shrimp: 24 large shrimp (peeled and deveined) |
| vegetable oil (for frying) |
| orange marmalade: 1/2 cup |
| dark rum: 2 Tbl |
Paula Deen's Coconut Shrimp With Orange Marmalade Dipping Sauce
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
5 serving(s)
Tags
- 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 several inches of oil to 350 degrees F.
- Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying.
- Drain on paper towels.
- For the Dipping Sauce:
- Heat the marmalade in a small saucepan over low heat and thin with rum as desired.