Paula Deen's fried coconut shrimp might be naughty, but they sure taste nice!
things you'll need.
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)
1/2 cup orange marmalade
Rum (if desired)
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 2 cups shredded sweetened coconut 2 cups bread crumbs Kosher salt and freshly ground black pepper
instructions In a large bowl, combine coconut and bread crumbs and season with salt and pepper.
ingredients 2 cups all-purpose flour 4 large eggs (beaten)
instructions Place flour, eggs, and bread crumb mixture into 3 separate bowls.
ingredients 24 large shrimp (peeled and deveined)
instructions 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.
ingredients Vegetable oil (for frying)
instructions 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.
ingredients 1/2 cup orange marmalade Rum (if desired)
instructionsFor the Dipping Sauce: Heat the marmalade in a small saucepan over low heat. Thin with rum as desired.