Crunchy Coconut Shrimp with Sweet Orange Marmalade Sauce

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Prep Time: 25 minutes
Cook Time: 2 minutes per batch
Yield: 24 shrimp
Freezing: Excellent (see Tip)

Ingredients

  • Dip
  • 1 1/2 cups (375 mL) Smucker's® Pure Orange Marmalade
  • 1 tbsp (15 mL) lime juice
  • 2 tsp (10 mL) vegetable or canola oil
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) ground pepper
  • 1/4 tsp (1 mL) hot pepper sauce (or to taste)
  • Shrimp
  • Shortening or Oil for frying
  • 1/2 cup (125 mL) Robin Hood® Original All Purpose Flour
  • 1/4 cup (50 mL) cornstarch
  • 1 tsp (5 mL) jerk seasoning
  • 1/2 tsp (2 mL) paprika
  • 3/4 cup (175 mL) unsweetened coconut milk
  • 1 1/2 cups (375 mL) crushed unsweetened shredded wheat
  • 1/2 cup (125 mL) shredded coconut
  • 24 large tail shrimp, tail shell attached (about 11/2 lbs/725 g)

Directions

    Dip
  1. Place all ingredients into a food processor and pulse until almost smooth, or crush ingredients with a potato masher. Place mixture in a small serving bowl; set aside.
    2. Shrimp
  2. Melt enough shortening or oil to equal 2” (5 cm) in a deep frying pan, or use an electric deep fryer half-filled with shortening or oil: heat to 365°F (185°C).
  3. In a shallow dish, combine flour, cornstarch, jerk seasoning, and paprika. Pour coconut milk into a second bowl. In a third shallow dish, combine the crushed shredded wheat and coconut. Layout cooling racks and place waxed paper underneath them to catch drippings.
  4. 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 shredded wheat/coconut mixture. Place shrimp on a rack and repeat process until all shrimp are coated.
  5. Fry 6 or 8 shrimp at a time in preheated fat for 1-2 minutes or until golden and crispy. Bring oil back to 365°F (185°C) before frying next batch. As each batch finishes, drain shrimp on a paper towel before transferring to a serving platter. Serve hot or warm with dip.

Tips

  1. Shrimp may be prepared in advance and frozen for up to 2 weeks. To serve, defrost slightly and re-crisp in oven at 375°F (190°C).