Coconut Shrimp

Ingredients:

• SHRIMP:
• 2 cups flour
• 1 tsp salt
• 2 tsp. lemon-pepper
• 4 large eggs, beaten
• 2 cups panko bread crumbs
• 2 cups shredded sweetened coconut
• 24 large shrimp, peeled and deveined
• Oil for frying
• ORANGE MARMALADE DIPPING SAUCE:
• 1 cup orange marmalade
• 3-4 Tbsp dark rum, orange juice, or water
• PINA COLADA DIPPING SAUCE:
• 1 cup frozen pina colada mix, thawed
• 1/4 cup water
• 2 Tbsp. crushed pineapple, drained
• 1 Tbsp + 1 tsp. sweetened coconut flakes
• 3 Tbsp + 1 tsp. powdered sugar
• 1 1/2 tsp. cornstarch
• 3 tsp. cold water

Instructions:

1. PINA COLADA DIPPING SAUCE:

2. Combine pina colada mix, water, pineapple, coconut and powdered sugar in a small saucepan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 minutes. Mix cornstarch and water together in a small bowl, add to sauce and blend well. Let mixture simmer for 3-5 minutes longer while stirring. Remove from heat and bring to room temperature. Serve sauce at room temperature.

3. ORANGE MARMALADE DIPPING SAUCE:

4. Heat the marmalade in a small saucepan over low heat. Thin with rum, juice, or water. Serve warm or at room temperature.

5. SHRIMP:

6. Heat oil in a frying pan or deep fryer to 350°F. (See the Tip in the description above about keeping your oil hot and frying your shrimp). Rinse and pat dry the shrimp with a paper towel and set aside.

7. In 3 separate pie plates or dishes, place flour into the 1st plate, and mix with salt and lemon pepper. In the 2nd plate pour in the beaten eggs. In the 3rd plate combine the bread crumbs and coconut.

8. One at a time, dredge the shrimp in the flour mixture, then the eggs, then the breading mixture; shake off the excess. Carefully drop 4-5 shrimp into the hot oil and fry until golden brown, about 3-4 minutes per batch, do not crowd the pan. Only fry a few at a time and wait for the temperature to reheat before frying more. Drain on a rack and serve with dipping sauces.