Coconut Shrimp With Orange Marmalade Sauce

Total Time: 45 mins Preparation Time: 40 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon jamaican jerk spice
• 1/2 teaspoon paprika
• 1 cup unsweetened coconut milk
• 1 3/4 cups unsweetened shredded wheat cereal, crushed
• 1/2 cup shredded coconut
• 24 large tail-on shelled shrimp (about 1-1/2 pounds)
• crisco shortening, for deep frying
• 1/2 cup smucker's orange marmalade
• 1 tablespoon lime juice
• 2 teaspoons canola oil
• 1/4 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/4 teaspoon hot pepper sauce (or to taste)

Recipe

• 1 combine flour, cornstarch, jerk seasoning and paprika in a shallow bowl.
• 2 pour coconut milk into a second bowl.
• 3 combine the shredded wheat and shredded coconut in third bowl.
• 4 lay out cooling racks and place waxed paper underneath them to catch drippings.
• 5 working in assembly line fashion, hold each shrimp by the tail, coat with the flour mixture, dip into the coconut milk and coat with the crushed wheat/coconut mixture. place shrimp on a rack and repeat process until all shrimp are coated.
• 6 melt enough crisco shortening to equal 2 inches in a deep frying pan, or use an electric deep fryer half filled with shortening; heat to 350. (365 for electric fryer).
• 7 fry 6 or 8 shrimp at a time, for 1 to 2 minutes or until golden and crispy. bring oil back to 350 (365 for electric fryer) before frying each batch.
• 8 as each batch finishes, drain shrimp on a paper towel before transferring to a serving platter.
• 9 serve hot or warm with orange marmalade sauce.
• 10 orange marmalade sauce:.
• 11 place all ingredients into a food processor and pulse until almost smooth. place mixture in a small serving bowl and set aside.