Recipe

Paula Deen's Coconut Shrimp With Orange Marmalade Dipping Sauce Recipe

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Ingredients

Directions

Step #1 In a large bowl, mix coconut & bread crumbs & season this with salt & pepper.
Step #2 Place flour, eggs, & bread crumb mixture into 3 separate bowls.
Step #3 Dredge the shrimp in flour & shake off excess.
Step #4 Next, dip the shrimp thoroughly in the egg & rub against the side of the bowl to lightly remove excess.
Step #5 Finally, coat the shrimp thoroughly with the bread crumb mixture.
Step #6 Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry.
Step #7 In a large Dutch oven, heat several inches of oil to 350 degrees F.
Step #8 Fry the shrimp in batches until golden brown & cooked through, about 3 to 4 mins per batch.
Step #9 Be careful not to overcrowd shrimp in the oil while frying.
Step #10 Drain on paper towels.
Step #11 For the Dipping Sauce: Heat the marmalade in a small saucepan over low heat/flame & thin with rum as desired.
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