Stafford's Coconut Fried Shrimp - WXVT-TV Delta News - More Local News and Weather WXVT.com |

Stafford's Coconut Fried Shrimp

Stafford's Coconut Fried Shrimp:

• 2 cups shredded sweetened coconut
• 2 cups Panko Bread Crumbs
• Kosher salt and freshly ground black pepper
• 2 cups all-purpose flour
• 4 large eggs, beaten
• 24 Shrimp, peeled deviened and butterflyed
• oil for frying

Dipping Sauce:

• 1/2 cup orange marmalade
• 1 to 2 tablespoons dark rum or bourbon
• 1 to 2 tablespoons of soy sauce or worchestershire.

Directions

In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the bread crumb mixture. Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry. In a large Dutch oven, heat several inches of oil to 350 degrees F. 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. Drain on paper towels.

For the Dipping Sauce: heat the marmalade in a small saucepan over low heat. Thin with bourbon and worchestershire.