Roxy15
New member
Coconut Shrimp:
1 Egg
1 T. Water
1 Cup Panko Bread Crumbs
1 Cup Flaked Coconut
1 lb. Uncooked Large Shrimp, Peeled & Deveined, From Deli
Oil For Deep-Fat Frying
1-(12-oz.) Jar Orange Marmalade
1/4 Cup Rum
In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and coconut. Dip shrimp into egg mixture and then roll in crumb mixture.
In an electric skillet, heat 1/4 in. of oil to 375 degrees.. Fry shrimp, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
Meanwhile, in a small saucepan, bring orange marmalade and rum to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Serve with shrimp or use your favorite Seafood Sauce.
1 Egg
1 T. Water
1 Cup Panko Bread Crumbs
1 Cup Flaked Coconut
1 lb. Uncooked Large Shrimp, Peeled & Deveined, From Deli
Oil For Deep-Fat Frying
1-(12-oz.) Jar Orange Marmalade
1/4 Cup Rum
In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and coconut. Dip shrimp into egg mixture and then roll in crumb mixture.
In an electric skillet, heat 1/4 in. of oil to 375 degrees.. Fry shrimp, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
Meanwhile, in a small saucepan, bring orange marmalade and rum to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Serve with shrimp or use your favorite Seafood Sauce.