Melissa’s Coconut Shrimp with Orange-Marmalade Sauce
For the shrimp:
1 ½ cups whole milk
2 cups self-rising flour
1 tablespoon each of salt, pepper and garlic powder
3 cups Panko bread crumbs
1 cup shredded sweet coconut
3 cups vegetable oil for frying
1 ½ pounds medium shrimp, peeled and butterfly (this is where you leave the tail on and cut down center of back of shrimp and stop when you reach the tail.
In 3 separate, deep bowls, combine eggs and milk in one bowl, flour and seasonings in a second bowl, and then combine the Panko and coconut in a third bowl. Mix the coconut into the Panko with your hands. Lightly season the peeled shrimp with salt, pepper, garlic powder and onion powder. When ready to fry, make sure your oil is heated to about 350. I like to fry mine in a deep, cast-iron pot. Dip each shrimp into the flour first, then the egg and milk wash and then the Panko/coconut mixture. I squeeze the Panko/coconut mixture around the shrimp with my hands to make sure that it sticks well to the shrimp. Have about a dozen shrimp dipped and ready to fry so that you can put them in there quickly. Fry shrimp for about 3 to 4 minutes or until golden brown. I like to get them out with a big round slotted spoon and place them on a rack with paper towels under the rack. This way they stay nice and crunchy and the excess oil drains off. Dip them in the orange-marmalade sauce. Enjoy J
For the Orange-Marmalade Sauce
1 cup orange marmalade
2 tablespoons prepared horseradish (add more if you’d like)
1 tablespoon course-grain mustard, such as Grey Poupon
1 tablespoon course-ground pepper
Mix all together and serve with shrimp. It’s really delicious if it sits in the fridge overnight.