Coconut Shrimp with Dipping Sauce

By McLean

Ingredients

• Sauces:
• 1 cup flour
• 2 eggs
• 1 cup panko crumbs
• 1 cup sweetened or unsweetened organic coconut flakes (I use sweet)
• 1 pound medium-large shrimp, cleaned, deveined and butterflied (optional)
• vegetable oil for frying
• 1/2 cup orange marmalade
• 2 tablespoons rice or white wine vinegar
• 1 teaspoon dijon mustard
• a dash or more of red pepper flakes
• Or:
• 1 cup orange marmalade
• 1/4 cup honey
• Or:
• 1/2 cup chili sauce
• 1/2 cup apricot preserves

Details

Adapted from pinterest.com

Preparation

Step 1

Set up a dredging station for the shrimp by placing the flour in a wide, shallow plate or bowl; beat the eggs in a small bowl and combine panko and coconut in a separate, wide, shallow plate or bowl.

Coat shrimp with flour, dunk into egg mixture and then into coconut crumbs, patting the crumbs on if needed. Set on a large platter and refrigerate for 20-30 minutes.

Meanwhile combine sauce ingredients and refrigerate. Orange sauce must be heated.

Add about 2 inches of oil to large, deep pan or skillet and heat to 350 degrees F. Fry shrimp in batches until light golden brown. Remove and drain on paper towel lined plates.

Serve with dipping sauce.