Paula Deen's Coconut Shrimp With Orange Marmalade Dipping Sauce

Recipe by Punky Julster
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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