Paula Deen'S Coconut Shrimp With Orange Marmalade Dipping Sauce Recipe

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

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

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.

No additional tips available.

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

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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.

Paula Deen'S Coconut Shrimp With Orange Marmalade Dipping Sauce

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