Coconut Fried Shrimp with Dipping Sauce

By Coppermouse

Ingredients

• peanut oil for frying
• 1/2 teaspoon crushed red pepper flakes
• 4 teaspoons rice wine vinegar
• 1/2 cup orange marmalade
• 2 cups shredded, sweetened coconut
• 1/2 cup bread crumbs
• 1 lb medium or large shrimp, peeled and deveined
• 1 jar orange marmalade
• 1/4 tsp red pepper flakes
• 1 TBS horseradish

Preparation

Step 1

For Dip
mix everything together and refrigerate until ready to use


in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.

In a wide, shallow bowl, toss the coconut and bread crumbs together.

Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels. Serve the shrimp with the dipping sauce.