Coconut-Battered Shrimp With Orange Marmalade Dipping Sauce

  • Prep Time: 20 minutes
  • Servings: 2 - 4
  • 3 cups LouAna Peanut Oil
  • 1 1/4 cups flour, divided
  • 3 teaspoons salt
  • 3 teaspoons pepper
  • 2 eggs
  • 1/2 cup milk
  • 1 cup shredded coconut
  • 1 pound 15-20 count shrimp, peeled and deveined
Orange Marmalade Dipping Sauce:

  • 1/2 cup orange marmalade
  • 1 tablespoon horseradish
  • 2 teaspoons Dijon mustard
  • 2 teaspoons lemon juice
  • 1/4 teaspoon hot sauce
  • 1/4 teaspoon salt

Heat LouAna Peanut Oil to 350 degrees.

In a bowl, combine eggs, milk and 1 teaspoon each of salt and black pepper and whip until blended.

In a separate bowl, add 1 teaspoon each of salt and black pepper to 1 cup of flour. Blend together and set aside.

Combine remaining 1/4 cup of flour with coconut and blend together.

Season shrimp with remaining teaspoon each of salt and black pepper

Dip individual shrimp first in flour, then milk-egg wash and then roll in coconut-flour mixture until coated. Repeat until all shrimp are battered.

Carefully drop shrimp into LouAna Peanut Oil and fry until golden brown about two to three minutes depending on the size of the shrimp.

Serve with Orange Marmalade Dipping Sauce.

Orange Marmalade Dipping Sauce:

Combine all ingredients and mix until thoroughly blended

Yields: Four appetizer size portions or two entree size portions

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