Coconut Shrimp With Orange Marmalade Sauce

Ingredients

SHRIMP

• 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

SWEET ORANGE MARMALADE SAUCE

• 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)

Directions

1. 1

   Combine flour, cornstarch, jerk seasoning and paprika in a shallow bowl.

2. 2

   Pour coconut milk into a second bowl.

3. 3

   Combine the shredded wheat and shredded coconut in third bowl.

4. 4

   Lay out cooling racks and place waxed paper underneath them to catch drippings.

5. 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. 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. 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. 8

   As each batch finishes, drain shrimp on a paper towel before transferring to a serving platter.

9. 9

   Serve hot or warm with orange marmalade sauce.

10. 10

    Orange Marmalade Sauce:.

11. 11

    Place all ingredients into a food processor and pulse until almost smooth. Place mixture in a small serving bowl and set aside.