If you’ve never fried shrimp at home before, you totally should. It is so easy to do, and seriously, Some Kinda Good! When my husband and I go out for dinner, I typically order things I rarely prepare at home. Coconut shrimp with orange marmalade is one of those dishes….sounds so fancy, right? With a little help from Paula Deen, I made this dish for the first time at home this week and I was so delighted with just how easy and pleasing it was. Check out my Facebook live cook and get the recipe below.
- 1 cup shredded sweetened coconut
- 1 cup Italian bread crumbs
- Kosher salt and freshly ground black pepper
- 1 cups all-purpose flour
- 2 large eggs, beaten
- 20 large shrimp (Local, Wild Georgia Shrimp is best!), peeled and deveined
- Vegetable oil, for frying
- 1/2 cup orange marmalade
- 1 to 2 tablespoons light rum
In a large bowl, combine coconut and bread crumbs and season with salt and pepper. In three separate bowls, place flour, eggs and bread crumbs. Dredge the shrimp in flour and shake off any excess. Dip the shrimp in the egg, then coat the shrimp thoroughly with the bread crumb mixture. Lay the shrimp on a parchment-lined baking sheet until ready to fry. In a cast iron skillet, heat several inches of oil to 350 degrees F. Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes. Don’t overcrowd shrimp while frying. Drain on paper towels.
For the Dipping Sauce: Heat the marmalade in a small saucepan over low heat. Thin with rum as desired.
New to Some Kinda Good?
Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Food Network Star finalist, Rebekah is the longtime Statesboro Herald food columnist and host of SKG-TV on YouTube. She graduated from Georgia Southern University, she also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.