Crunchy Coconut Shrimp With Sweet Orange Marmalade Sauce

• DIP
• smucker's orange marmalade↗1 1⁄2 cups
• lime juice↗1 tablespoon
• crisco vegetable oil or 2 teaspoons canola oil2 teaspoons
• salt↗1⁄4 teaspoon
• pepper↗1⁄4 teaspoon
• hot sauce↗1⁄4 teaspoon

  (or to taste)

• SHRIMP↗
• all-purpose flour↗1⁄2 cup
• cornstarch↗1⁄4 cup
• jerk seasoning1 teaspoon
• paprika↗1⁄2 teaspoon
• unsweetened coconut milk↗3⁄4 cup
• crushed unsweetened shredded wheat1 1⁄2 cups
• shredded coconut↗1⁄2 cup
• large tail shrimp, tail shell attached (about 1 1/2 lb.)24

Step-by-step instructions

1. 1

   DIP: Place all ingredients into a food processor and pulse until smooth and place mixture in a small serving bowl; set aside.

2. 2

   SHRIMP: Melt enough shortening or oil to equal 2-inches in a deep frying pan or use and electric deep fryer heated to 365°F.

3. 3

   In a shallow dish, combine flour, cornstarch, jerk seasoning, and paprika. Pour coconut milk in a second bowl. In a third shallow dish, combine the crushed shredded wheat and coconut. Layout cooling racks and place waxed paper underneath to catch drippings.

4. 4

   Hold each shrimp by the tail, coat with flour mixture, dip into coconut milk then into crushed shredded wheat mixture. Place shrimp on rack and repeat process until all shrimp are done.

5. 5

   Fry 6-8 shrimp are at a time for 1-2 minutes or until golden brown. Drain on paper towels.

6. 6

   NOTE: Shrimp may be prepared in advance and frozen for up to 2 weeks. To serve, defrost slightly and re-crisp in the oven at 375°F.