 | | Directions |
- In a large bowl, combine the coconut, bread crumbs, salt and pepper.
- In a medium bowl, whisk the eggs together.
- In another medium bowl, place the flour.
- Dredge the shrimp in the flour then dip them in the egg mixture, letting the excess drip off.
- Then coat the shrimp with the coconut mixture.
- Lay them out on a baking sheet.
- Place 2-3 inches of oil in a dutch oven or frying pan and heat the oil to 350° F.
- Fry the shrimp in small batches until golden brown, approximately 1 1/2 minutes on each side.
- Remove with a slotted spoon and place on paper towels to drain.
- For sauce, microwave on high the marmalade and rum, mixed together, in a small microwave safe bowl.
- Thin out with more rum until it reaches your desired consistency.
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Prep Time: 20 minutes
Cook Time: 5 minutes
Container: frying pan or dutch oven, large bowl , two medium bowls, one small microwave safe bowl.
|  | | Ingredients | | - | | 2 cups coconut - shredded |
| - | | 2 cups panko breadcrumbs |
| - | | salt and pepper to taste |
| - | | 2 cups flour |
| - | | 4 eggs - large |
| - | | 2 pounds shrimp - large, peeled and deveined |
| - | | vegetable oil |
| - | | 1/2 cup apricot preserves or marmalade |
| - | | 1 tablespoon rum |
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