Coconut Shrimp with Orange Marmalade

By greyhound1299

Ingredients

• 2 C shredded sweetened coconut
• 2 C bread crumbs
• 2 C flour
• 4 large eggs beaten
• 24 large shrimp peeled and deveined
• Kosher salt and feshly ground black pepper
• Vegetable oil for frying
• 1/2 C organge marmalade
• 1-2 Tbls dark rum

Details

Servings 4

Preparation

Step 1

In 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.

Dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess.

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 large dutch oven heat several inches of oil to 350 degreees.Fry the shrimp in batches until golden brown and cooked through about 3-4 minutes per batch.

Be careful not to overcrowd shrimp in the oil while frying. Drain on paper towels.