24raw large shrimp(peeled and deveined with tails attached)
2cupsoil for frying
Flour Mixture
1/2cupall-purpose flour
1/4cupcornstarch
1/2teaspoonsalt
1/2teaspoonground black pepper
Egg Mixture
3large eggs(beaten)
Coconut Panko Mixture
1cupPanko bread crumbs
2cupssweetened shredded coconut
Marmalade Dipping Sauce
1/4cupsweet chili sauce
1/4cupmarmalade
Instructions
Get out a baking sheet and set on the counter. Line with parchment paper.
Get out three 3 medium bowls and place on your counter.
Whisk together the flour, cornstarch, salt and pepper in one.
Beat the eggs in the second bowl.
Combine Panko and coconut in the third bowl.
Dip the shrimp into the flour and shake off any excess.
Dip into the egg mixture until coated.
Dredge each shrimp through the coconut panko mix, turning to ensure that each shrimp is coated completely.
Place each shrimp on the prepared parchment lined baking sheet. Repeat until all shrimp are done.
Get out a large skillet and place an inch of oil in the bottom. Heat over medium-high heat until the oil is shimmering.
Get out a large, clean baking sheet and line with paper towels.
Fry the coconut shrimp in batches, leaving ample space between for turning and cooking.
Turn the shrimp in the oil once the first side is dark golden brown ( but not burnt, watch carefully!) after about 2-3 minutes and then fry the other side until golden brown.
Place the cooked coconut shrimp on the prepared baking sheet to drain. If desired, place the baking sheet in the oven at a low temperature to keep the shrimp warm.
Combine the dipping sauce ingredients together and serve with hot shrimp.