Time: 20 min.
Complexity: easily
Servings: 4 - 6

Coconut-Breaded Shrimp with Orange Marmalade - A Detailed Recipe.

Ingredients:

Shrimps

• 24 large shrimp, peeled and deveined
• 2 cups sweet coconut flakes
• 2 tbsp. breadcrumbs
• Salt and ground black pepper
• 2 cups of wheat flour
• 4 beaten eggs category CO
• Vegetable oil for frying

Dipping sauce

• 1/2 cup orange marmalade
• 1-2 tbsp rum

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, coconut flakes, breadcrumbs, flour, eggs, Orange jam, rum

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Preparation:

Step 1
• In a large bowl, combine the coconut, breadcrumbs, salt, and pepper. Divide the flour, eggs, and breadcrumb mixture into three separate bowls. Dredge the shrimp in the flour and shake off any excess. Then, dip them thoroughly in the egg and rub them against the edge of the bowl to remove some of the excess. Finally, thoroughly coat the shrimp in the breadcrumb-coconut mixture.
Step 2
• Place the shrimp, making sure they're not touching, on a parchment-lined baking sheet or plate. Heat oil in a large Dutch oven, filling to a depth of a few inches, to 180°C.
  
  Working in batches, fry the shrimp until golden brown and cooked through, about 3-4 minutes per batch. Be careful not to over-fry the shrimp. Place them on a paper towel to absorb excess oil.
  
  Dipping sauce: In a small saucepan, heat the jam over low heat. Dilute with rum to the desired consistency.

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