Coconut Shrimp with Sweet Orange Dipping Sauce

Shredded coconut gives these tasty golden-crusted shrimp a mild sweetness.
Deep-frying requires heating lots of oil to a high temperature, so always have
an adult nearby (or go for the oven-baking option given at right).

Canola oil for deep-frying
1 1/2 cups all-purpose flour
3 large eggs
1 1/2 cups sweetened shredded
dried coconut
1 1/2 cups bread crumbs
Salt and freshly ground pepper
1 lb jumbo peeled and deveined
shrimp (21–25 size)
1/4 cup orange marmalade
1 tablespoon hot water

Pour canola oil to a depth of 3–4 inches into a deep, heavy pot and
heat over medium heat to 350°F on a deep-frying thermometer.
Line 1 baking sheet with parchment paper. Line a second baking
sheet with paper towels. Preheat the oven to 200°F.
Spread the flour in a shallow bowl. Crack the eggs into another
shallow bowl and beat until blended. In a third shallow bowl, mix
the coconut and bread crumbs, then season with salt and pepper.
Working with a few shrimp at a time, toss the shrimp in the flour,
coating evenly and tapping off the excess. Next, dip the shrimp
into the egg, allowing the excess to drip back into the bowl. Finally,
toss the shrimp in the bread crumb mixture and place on the
parchment-lined baking sheet until ready to fry.
When the oil is ready, using a wire skimmer or slotted spoon, lower
3 or 4 shrimp into the hot oil and fry until golden, about 3 minutes.
Using the skimmer or slotted spoon, transfer the shrimp to the
paper towel–lined baking sheet and place in the oven to keep warm
until all are cooked. Repeat to fry the remaining shrimp.
In a small bowl, stir together the marmalade and hot water.
Serve the shrimp hot with the orange marmalade for dipping.

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