Fried Coconut-Orange Shrimp
Serves: 6 to 8
 
Ingredients
  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • 3 large eggs
  • 3 cups sweetened flaked coconut, lightly chopped
  • 1½ tablespoons orange zest
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound large fresh shrimp, peeled and deveined (tails left on)
  • Orange-Pepper Jelly Sauce (recipe follows)
Instructions
  1. In a large Dutch oven, pour oil to a depth of 4 inches; heat over medium-high heat until a deep-fry thermometer registers 350°.
  2. In a shallow dish, place flour. In another shallow dish, whisk together eggs. In a third shallow dish, whisk together coconut, orange zest, salt, and pepper. Dredge shrimp in flour, shaking off excess. Dip in eggs, letting excess drip off; coat in coconut mixture, pressing gently to adhere.
  3. Fry shrimp in batches until fully cooked and golden brown, 1 to 2 minutes. Remove using a slotted spoon, and let drain on paper towels. Serve with Orange-Pepper Jelly Sauce.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/fried-coconut-orange-shrimp/