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Hawaiian Coconut Shrimp with Orange Marmalade Dipping Sauce

Ingredients

  • 3 c. oil
  • 3 tsp. Cajun Seasoning Tony's
  • 1 1/4 c. flour*
  • 2 eggs
  • 1/2 c. milk
  • 1 c. shredded unsweetened coconut or sweetened*
  • 1 lb. 16 count shrimp, peeled and deveined (you can leave tails on)
  • cilantro for garnish

Instructions

  1. Heat the cooking oil to 325°. In a bowl mix together the flour and 1 teaspoon of the Creole seasoning and set aside.
  2. In another bowl place eggs, milk and 1 teaspoon Creole seasoning and beat together.
  3. In another bowl stir together the remaining 1/4 c. flour and shredded coconut. Place shrimp on a tray or dish and season with the remaining teaspoon of Creole seasoning. Dip individual shrimp first in flour, then in milk/egg mixtures, then roll in coconut/flour mixture until coated. Repeat each step until you have all the shrimp coated. Drop shrimp into cooking oil and fry until golden brown and floating.