Ingredients
4 cups canola oil
2 cups panko breadcrumbs
1 cup shredded coconut
1 teaspoon kosher salt
1 1/2 lb peeled/deveined jumbo shrimp, tails on
2 large eggs (or 1/2 cup egg substitute), beaten
1/4 cup reduced-fat mayonnaise
1 teaspoon hot pepper sauce
3 tablespoons orange marmalade
Steps
- Heat oil in Dutch oven on medium-high until 375°F. Combine bread crumbs, coconut, and salt in shallow dish. Dip each shrimp into eggs (allow excess to drip off), then bread with crumb mixture.
- Add shrimp in batches to oil; cook 1–1 1/2 minutes until golden. Drain on paper towels; cook remaining shrimp. Combine remaining ingredients for sauce.
Other Preparation Methods
- Sauté: Preheat 1 tablespoon canola oil in large sauté pan and add 12 oz sweet pepper rings; cook and stir 3–4 minutes until tender. Coat 1 1/2 lb shrimp with 1 package taco seasoning. Add to pan; cook and stir 4–5 minutes until shrimp turn pink and opaque.
- Broil: Preheat oven to broil. Combine 5 tablespoons softened butter with 2 tablespoons each garlic and ginger paste, then coat 1 1/2 lb shrimp. Place in single layer on baking sheet; broil 2–3 minutes until shrimp turn pink and opaque.
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