Coconut Shrimp

Instructions

1. Prepare the dipping sauce
   In a small bowl, mix together the orange marmalade, sweet chili sauce, and lime juice until well combined. Cover and refrigerate until ready to serve.
2. Set up the breading station
   In one shallow dish, combine flour, salt, and pepper. In a second dish, whisk together eggs and water. In a third dish, mix shredded coconut and panko breadcrumbs until evenly distributed.
3. Bread the shrimp
   Holding each shrimp by the tail, dredge first in the flour mixture, shaking off excess. Dip into the egg mixture, then coat thoroughly with the coconut-panko mixture, pressing gently to adhere. Place on a baking sheet and repeat with remaining shrimp.
4. Heat the oil
   Pour vegetable oil into a large, deep skillet to a depth of about 1/2 inch. Heat over medium-high heat until oil reaches 350°F (175°C) on a thermometer.
5. Fry the shrimp
   Working in batches to avoid overcrowding, carefully place shrimp in the hot oil and fry until golden brown and crispy, about 2 minutes per side. Monitor the temperature of the oil to maintain around 350°F.
6. Drain and serve
   Using a slotted spoon, transfer fried shrimp to a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy, with the prepared dipping sauce on the side.