Crunchy Coconut Shrimp With Sweet Orange Marmalade Sauce

1. 1

   PLACE all sauce ingredients into a food processor and pulse until almost smooth, or mash with a potato masher. Place mixture in a small serving bowl and set aside.

2. 2

   MELT enough shortening to equal 2 inches in a deep frying pan, or use an electric deep fryer half-filled with shortening; heat to 350u00b0F (365u00b0F degrees for electric fryer).

3. 3

   COMBINE flour, cornstarch, jerk seasoning and paprika in a shallow bowl. Pour coconut milk into a second bowl. In a third bowl or shallow plate, combine the crushed shredded wheat and flaked coconut. Lay out cooling racks and place waxed paper underneath them to catch drippings.

4. 4

   HOLD each shrimp by the tail, coat with flour mixture, dip into the coconut milk and coat with the crushed wheat/coconut mixture. Place shrimp on a rack and repeat process until all shrimp are coated.

5. 5

   FRY 6 to 8 shrimp at a time, for 1 to 2 minutes or until golden and crispy. Bring oil back to 350u00b0F (365u00b0F for electric fryer) before frying next batch. As each batch finishes, drain shrimp on a paper towel before transferring to a serving platter. Serve hot or warm with sauce.

6. 6

   Shrimp may be prepared in advance and frozen for up to 2 weeks. To serve, defrost slightly and re-crisp at 375u00b0F.

* Per serving · 4 servings · Values may vary.