oil for frying
1/4 cup cornstarch
1 large egg beaten
Kosher salt and freshly ground black pepper
1 cups flaked coconut (Option you can mix 1/2 cup of coconut with 1/2 cup of panko)
1 pounds jumbo shrimp, peeled with tails on
Heat oil in a large deep skillet, or heavy pot or deep fryer to 350 degrees F.
Dredge the shrimp with the cornstarch then the egg mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.
Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain.
Orange Dipping Sauce
1/2 cup orange marmalade
1 to 2 tablespoons dark rum
1 lime, juiced
Mix all ingredients in a bowl and use for dipping.
Fish and Seafood recipes
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