COCONUT SHRIMP WITH SPICY ORANGE MARMALADE SAUCE

Coconut Shrimp with Spicy Orange Marmalade Sauce image

Shrimp coated in coconut flakes, golden fried with a sweet and spicy dipping sauce.

Provided by Bill Breeze

Categories Seafood Shellfish Shrimp

Time 30m

Yield 4

Number Of Ingredients 11

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Ingredients

1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 egg
1 teaspoon water
1 cup coconut milk
1 cup coconut flakes
1 pound large shrimp, peeled and deveined, tails left intact
1 cup vegetable oil for frying
½ cup orange marmalade
1 teaspoon horseradish

Steps:

Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.
Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.
Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.
Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.

Nutrition Facts : Calories 687.3 calories, Carbohydrate 72 g, Cholesterol 197.6 mg, Fat 35 g, Fiber 4 g, Protein 25.4 g, SaturatedFat 18.7 g, Sodium 552.3 mg, Sugar 31.1 g