In addition to her coconut strips, Henrietta makes a key lime-orange marmalade that is out-of-this-world good. We realized all those flavors would be great with seafood, and this recipe was born.
Vegetable oil for frying
1⁄2 cup all-purpose fl our
1 teaspoon salt
1⁄2 teaspoon baking powder
2⁄3 cup water
2 cups shredded sweetened coconut
1⁄2 cup bread crumbs
1 pound medium or large shrimp, peeled and deveined
1⁄2 cup orange marmalade
4 teaspoons rice vinegar
1⁄2 teaspoon crushed red pepper flakes
In a large, heavy pot, heat 2 inches of the oil to 360°F.
Meanwhile, in a large bowl, whisk together the fl our, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
In a wide, shallow bowl, toss the coconut and bread crumbs together.
Put the shrimp into the batter. One by one, remove the shrimp and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches in the hot oil for 1 1⁄2 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels. 5. In a small, nonplastic, microwave-safe bowl, stir together the dipping sauce ingredients. Microwave on high (100% power) about 45 seconds or until bubbly. Stir and serve with the shrimp.
Servings: 6 appetizer servings
from Recipes from the Road
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