Coconut Shrimp

Ingredients

• 0.5 cup orange marmalade
• 1 tbsp rice vinegar
• 1 tsp Dijon mustard
• 0.25 tsp red pepper flakes
• 0.125 tsp kosher salt
• 1 pounds large shrimp, peeled and deveined, tails on – patted dry
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 0.5 cup all-purpose flour
• 2 tbsp cornstarch
• 0.25 tsp cayenne pepper
• 0.5 tsp kosher salt
• 2 eggs – beaten
• 1 cup sweetened shredded coconut
• 1 cup panko breadcrumbs
• 48 ounces vegetable oil
• lime – cut into wedges (for serving)

Instructions

1. Make the dipping sauce: In a small bowl, whisk together the orange marmalade, rice vinegar, Dijon mustard, red pepper flakes, and 1/8 tsp kosher salt. Set aside.
2. Season the shrimp: In a medium bowl, toss the patted-dry shrimp with 1/2 tsp kosher salt and the black pepper.
3. Set up breading: In one shallow bowl, whisk the flour, cornstarch, cayenne, and 1/2 tsp kosher salt. In a second bowl, beat the eggs. In a third bowl, combine the shredded coconut and panko.
4. Bread the shrimp: Dredge each shrimp in the flour mixture, shake off excess, dip in egg, then press into the coconut–panko until well coated. Arrange on a wire rack set over a sheet pan.
5. Chill to set the crust: Refrigerate the breaded shrimp for 10 minutes while you heat the oil.
6. Heat the oil: Pour vegetable oil into a heavy pot to a depth of about 2 inches and heat to 350°F over medium-high heat, monitoring with a thermometer.
7. Fry: Working in batches to avoid crowding, fry the shrimp until deeply golden and crisp, 2–3 minutes total, turning once; the shrimp should be opaque at the thickest part. Transfer to a clean rack to drain.
8. Serve: Pile the hot coconut shrimp on a platter and serve immediately with the orange dipping sauce and lime wedges.