Prep 10 mins
Cook 10 mins
From the kitchen of Paula Deen.
- 2 cups sweetened flaked coconut
- 2 cups breadcrumbs
- kosher salt
- fresh ground black pepper
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 24 large shrimp, peeled and deveined
- vegetable oil, for frying
- 1⁄2 cup orange marmalade
- 1 -2 tablespoon dark rum
- 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.
Just Wonderful! Fried only 3 minutes and they were a golden brown and very tasty too! The sauce is a nice condiment to the shrimp and adds flavor. Prepared for the August 2008 Photo Forum Seafood Challenge.
I think this dish has a lot of potential, and I'm sure I'll will be make it again. Before attempting this again, I'll have to figure out what seasonings to use, by reading all of the review, and see that will work for others, and than for me, to make it more flavorful or lot better for me to do! Anyway, excellent to do a SCRATCH on recipes. The more I play with my food, the more I love cooking, to make a recipe that will work for me, that is!! Than I can do the happy food dance!! I've will added this to my recipe book with my additions. THANK YOU!!
Sweet, tender and wonderful flavor. I used Jumbo (8-10 count) shrimp and butterfly them. Also used Panko, second time I made in 4 weeks. Sauce was good, second time I omitted the rum and added honey and Dijon, in this pic is also the Pina Colada dip (i use cream coconut in lieu of pina colada mix). Thank you, a keeper in this home.