Paula Deen's Coconut Shrimp With Orange Marmalade Dipping Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups sweetened flaked coconut
• 2 cups breadcrumbs
• kosher salt
• fresh ground black pepper
• 2 cups all-purpose flour
• 4 large eggs, beaten
• 24 large shrimp, peeled and deveined
• vegetable oil, for frying
• 1/2 cup orange marmalade
• 1 -2 tablespoon dark rum

Recipe

• 1 in a large bowl, combine coconut and bread crumbs and season with salt and pepper.
• 2 place flour, eggs, and bread crumb mixture into 3 separate bowls.
• 3 dredge the shrimp in flour and shake off excess.
• 4 next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess.
• 5 finally, coat the shrimp thoroughly with the bread crumb mixture.
• 6 lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry.
• 7 in a large dutch oven, heat several inches of oil to 350 degrees f.
• 8 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.
• 9 drain on paper towels.
• 10 for the dipping sauce:
• 11 heat the marmalade in a small saucepan over low heat and thin with rum as desired.