Ingredients
For the dipping sauce
1/2 cup orange marmalade
4 teaspoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
For the shrimp
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup water
2 cups shredded sweetened coconut
1/2 cup bread crumbs
1 pound medium or large shrimp I used 18-22 count, peeled and deveined
Peanut oil for frying
Instructions
For the dipping sauce
Combine all ingredients in a small pot over low heat. Stir occasionally while you make the shrimp.
For the shrimp
Combine flour, salt, and baking powder in a large bowl.
Whisk in the water and let sit for 20 minutes.
In a shallow bowl or pie plate combine the coconut and bread crumbs.
Heat 2″ of oil in a Dutch oven or deep fryer to 325 F.
Add shrimp to the butter mixture and coat well.
Working in batches, shake off excess batter then add shrimp to the coconut mixture, Press lightly on the coating to get it to adhere, covering all sides of the shrimp.
Lower shrimp into the oil and cook 2-3 minutes until golden brown. Remove to a paper towel-lined plate.
Serve with warmed dipping sauce on the side.
