Tiki Time: Coconut Shrimp with Spicy Orange Dipping Sauce

Adapted from Food Network's recipe.  Yes, I made some changes.  I'm claiming this one!

Let's make the dipping sauce first.

12 oz. orange marmalade

2 T. rice wine vinegar

3/4 t. red pepper flakes

dash of salt

1/4 t. freshly ground black pepper

Combine all ingredients in a small saucepan over low heat.  Heat until marmalade is melted, about 5 minutes or so.  Remove from heat.

Now for the shrimp:

1 pound medium or large shrimp, shelled and deveined

3/4 cup all purpose flour

1 t. salt

1/2 t. baking powder

dash of cayenne

2/3 cup water

2 cups shredded coconut

1/2 cup panko bread crumbs

In a medium sized bowl, whisk together flour, salt, baking powder and cayenne.  Add the water and whisk until smooth.  Let the batter sit and rest for 15 minutes.

In a wide, shallow bowl combine the coconut and panko.

Heat peanut oil in a deep fryer or a large, heavy pot to a temp of 325 degrees.

Dip a few shrimp at a time in the batter and remove one at a time.  Dredge in the coconut/panko mixture, pressing gently to help the coating stick.  Fry the shrimp in batches until shrimp are opaque and the batter is golden brown.

Serve the shrimp with the dipping sauce.