Coconut Shrimp with Orange Marmalade

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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!

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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.

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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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325* is the ticket to amazing shrimp (in a deep fryer! Great recipe!

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Shrimp came out perfectly crunchy; sauce was out of this world.

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Amazing!! i have some pick-e eaters in me fam and they loved it!!

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AMAZINGLY good!! A helpful hint however...I found that I had QUITE a lot of the coconut and bread crumb mixture left over. I would've cut the amount in HALF, as it is now unusable since I'd been dipping in raw shrimp.

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This coco shrimp is delectable! The dipping sauce is a must. (I sub apricot jam, because that's what I usually have on-hand.

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This coco shrimp is delectable! The dipping sauce is a must. (I sub apricot jam, because that's what I usually have on-hand.

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Wow... This was an awesome meal! I served it along with roasted asparagus and it was amazing! My husband said it was the best thing I've ever made. There's nothing that Paula Deen makes that doesn't turn out well though!

As an added flavor, I mixed a Tbsp of cinnamon in with the coconut/bread crumb mixture and we also fried the shrimp in olive oil. The cinnamon added a lot to the shrimp.