Coconut Shrimp with Sweet and Tangy Marmalade Dip

coconutshrimp11 Years ago I was asked by my husband if I knew how to make coconut shrimp. Well now I do, and truthfully it wasn’t hard at all. I have to say I’m not much of a person that eats deep fried foods but these little morsels have always been a bit of a private love.

coconutshrimp21 I can still remember the first time I had one in my 20’s at a local steak house. My father in law had ordered them and I wasn’t even a big seafood lover then (looove seafood now). He offered me one and surprisingly I felt I needed to try it. Well that’s where the secret love began. I’m not sure what it is about coconut shrimp that I love so much. Is it the sweetness, the crunch, the crispiness or the combination of all three. Oh wait, then you get to dip them into this sweet, spicy and complex ooey gooey sauce. Crazy amazing is all I have to say! shrimp31

Coconut Shrimp with Marmalade Sauce
Yields 20
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  1. 20 giant Shrimp
  2. 1 cup all-purpose flour
  3. ½ cup water
  4. 2 tablespoon sugar
  5. 2 cups shredded coconut
  6. 6 cups vegetable oil
  7. 3/4 cup orange marmalade
  8. 2 tablespoons honey
  9. 1 tablespoon Dijon
  10. 2 dashes tabasco
  11. 2 tablespoons orange juice
  1. Devein and peel shrimp. Mix flour, sugar and water together. Place coconut in a bowl. Dip each shrimp in flour mixture and then gently coat them with coconut. Heat oil in a 4 quart pot to 360 degrees. Checking temperature between batches with a thermometer. Fry shrimp for 40 seconds until golden.
  2. Mix all sauce ingredients together and serve alongside shrimp.
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