A delightful seafood dish featuring crispy coconut-coated shrimp paired with a tangy orange dipping sauce.
Combine the orange marmalade and red pepper flakes in a small saucepan over low heat. Stir occasionally and heat for 10 minutes.
For a smoother sauce, blend the mixture after heating.
In a mixing bowl, whisk together the flour, salt, and baking powder. Gradually add the water, whisking until smooth. Let the batter rest for 15 minutes.
Letting the batter rest helps the ingredients combine and results in a smoother coating.
In a shallow bowl, mix the shredded coconut and breadcrumbs together.
Use your hands to evenly mix the coconut and breadcrumbs for a consistent coating.
Dip each shrimp into the batter, allowing excess to drip off, then coat with the coconut mixture, pressing gently to adhere.
Ensure each shrimp is fully coated for maximum crispiness.
Heat oil in a deep fryer to 325°F. Fry the shrimp in batches for 2-3 minutes until golden brown. Transfer to a paper towel-lined baking sheet to drain.
Avoid overcrowding the fryer to maintain the oil temperature.
Serve the crispy shrimp with the warm dipping sauce on the side.
Garnish with a sprig of parsley or a slice of lime for a fresh touch.
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