Paula Deen'S Coconut Shrimp With Orange Marmalade D

Name: Paula Deen'S Coconut Shrimp With Orange Marmalade Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sweetened flaked coconut; 2 cups breadcrumbs; kosher salt; fresh ground black pepper; 2 cups all-purpose flour; 4 large eggs, beaten; 24 large shrimp, peeled and deveined; vegetable oil, for frying; Dipping Sauce; 1/2 cup orange marmalade; 1 -2 tablespoon dark rum

Servings: persons

1
In a large bowl, combine coconut and bread crumbs and season with salt and pepper.
2
Place flour, eggs, and bread crumb mixture into 3 separate bowls.
3
Dredge the shrimp in flour and shake off excess.
4
Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess.
5
Finally, coat the shrimp thoroughly with the bread crumb mixture.
6
Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry.
7
In a large Dutch oven, heat several inches of oil to 350 degrees F.
8
Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying.
9
Drain on paper towels.
10
For the Dipping Sauce:
11
Heat the marmalade in a small saucepan over low heat and thin with rum as desired.

1147

kcal

Calories

Fat

Carbs

169

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups sweetened flaked coconut, 2 cups breadcrumbs, kosher salt, fresh ground black pepper, and more.

Yes, Paula Deen'S Coconut Shrimp With Orange Marmalade Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paula Deen'S Coconut Shrimp With Orange Marmalade Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions