COCONUT SHRIMP with ORANGE MARMALADE DIPPING SAUCE
12 to 16 Jumbo Shrimp, Peeled, Deveined with tails on
Dredge #1 - 1 cup all purpose Flour, pinch of Salt and Pepper to taste
Dredge #2 - Batter Recipe: 3/4 cup all purpose flour, 1-1/2 teaspoons Baking Powder, 1/2 cup Beer, 1 egg, 2 tablespoons Vegetable Oil.
Dredge #3 - 1 cup Panko bread crumbs, 1 cup Sweetened Coconut Flakes
Dust shrimp in the flour and shake off excess. Dip into the batter and then press into the panko and coconut mixture on both sides to coat. Place all the coated shrimp onto a sheet pan and refrigerate until ready to fry. Heat 1 inch deep Peanut Oil in a skillet on medium heat. Fry shrimp 2 minutes on each side. Take up on a wire rack to drain excess oil. Serve with
ORANGE MARMALADE DIPPING SAUCE Recipe:
3/4 cup Orange Marmalade
1/2 teaspoon Crushed Red Pepper Flakes
4 teaspoons Rice Wine Vinegar
2 tablespoons Honey
1/4 cup Dijon Mustard or Grey Poupon
Zest and juice of 1 Lime
