Photo: Coconut Shrimp with Orange Marmalade Recipe
Ingredients
- 2 cups shredded sweetened coconut
- 2 cups bread crumbs
- Kosher salt and freshly ground black pepper
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 24 large shrimp, peeled and deveined
- Vegetable oil, for frying
Dipping Sauce:
- 1/2 cup orange marmalade
- 1 to 2 tablespoons dark rum
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. Thin with rum as desired.
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By tcamp33
on June 16, 2012
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Totally easy and flavorful! Made this for dinner tonight as something quick yet different from what I normally do. I made the sauce with apricot preserves, red pepper flakes and horseradish which a great blend of sweet and spicy with an acidic bite. I paid this with cilantro lime rice and lemony suffed tomatoes, and everything balanced so nicely. I used wheat panko beac crumbs and made sure to season each step ( raw shrimp, flour, egg and crumb mixture and it was just perfect. I will definitely make this again!
By walk0045
on June 04, 2012
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This was excellent!! I don't cook a lot and I found this very easy. My family loved it and ask me to make it again.
Next time I will sprinkle the coconut mix over the shrimp instead of putting the shrimpt in the bowl, because the coconut mix clumped together. The dipping sauce was a great addition to the flavor of the coconut shrimp. I had to use a fry daddy so couldn't set the temperature but I just watched the shrimp real close and it turned out a nice golden brown. I will pass this onto my friends.
By jovanna_2562938
Long Island, NY
on December 24, 2011
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There are TWO slightly different recipes for coconut shrimp by P. Deen. I used THIS recipe for the shrimp only, and I used her other recipe, "Coconut Fried Shrimp with dipping sauce," for the dipping sauce which was far superior to this one. You can use any flavor jelly/jam to dip these in. I will have to try her other version of the shrimp too, but this recipe for the shrimp turned out well. I used panko crumbs b/c it even looked like coconut. Just one problem with this recipe--no way does 350 degrees work well for this. I used my hot oil thermometer and 350 was way too hot, the coconut turned dark brown like toast, so altho' it still tasted good, it looked all wrong. I turned down the heat to 330 and that was the ticket. Perfectly golden as Paula's turned out--even tho' she said she fried it at 350 to 375--I don't think so!. The other shrimp recipe of hers, by the way, gives 325 as the fry temp. I will keep this recipe handy for the shrimp and fry it at the lower heat.
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