March 3, 2013

Coconut Shrimp

Yum
On the Menu Today~
Coconut Shrimp with
Spicy Orange Dipping Sauce





Coconut Shrimp

Ingredients
  • 1 egg
  • 1 tablespoon water
  • 1 cup panko (Japanese) bread crumbs
  • 1 cup flaked coconut
  • 1/2 teaspoon old bay seasoning
  • 1 pound uncooked, large shrimp, peeled and deveined
  • oil for frying
Cooking Directions
  1. In shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs, coconut and old bay seasoning. Dip shrimp into egg mixture, then roll in crumb mixture.
  2. In an electric skillet or deep fat fryer, heat 1/2 inch of oil to 375 degrees.
  3. Fry shrimp, a few at a time, for 1 to 2 minutes on each side or until golden brown.
  4. Drain on paper towels.


Spicy Dipping Sauce

Ingredients
  • 1 (12 oz) jar orange marmalade
  • 1/4 cup Malibu rum
  • 1/4 cup sweet and sour sauce
  • 3 dried hot chili peppers, or to taste
Cooking Directions
  1. Bring orange marmalade, rum, sweet/sour sauce and chili peppers to a boil. Reduce heat. Simmer, uncovered for 5 minutes.
  2. Serve with Coconut Shrimp
Shrimp, CoconutRum, Orange, Marmalade, Peppers, Deep-Fried
Recipe adapted from: Taste of Home






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