Coconut Shrimp With Orange Marmalade Sauce

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine flour, cornstarch, jerk seasoning and paprika in a shallow bowl.
  • Pour coconut milk into a second bowl.
  • Combine the shredded wheat and shredded coconut in third bowl.
  • Lay out cooling racks and place waxed paper underneath them to catch drippings.
  • Working in assembly line fashion, hold each shrimp by the tail, coat with the flour mixture, dip into the coconut milk and coat with the crushed wheat/coconut mixture. Place shrimp on a rack and repeat process until all shrimp are coated.
  • Melt enough Crisco shortening to equal 2 inches in a deep frying pan, or use an electric deep fryer half filled with shortening; heat to 350. (365 for electric fryer).
  • Fry 6 or 8 shrimp at a time, for 1 to 2 minutes or until golden and crispy. Bring oil back to 350 (365 for electric fryer) before frying each batch.
  • As each batch finishes, drain shrimp on a paper towel before transferring to a serving platter.
  • Serve hot or warm with orange marmalade sauce.
  • Orange Marmalade Sauce:
  • Place all ingredients into a food processor and pulse until almost smooth. Place mixture in a small serving bowl and set aside.
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