Coconut Shrimp

Shrimp:

1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup water
2 cups shredded sweetened coconut
1/2 cup bread crumbs
1 pound medium or large shrimp, peeled and deveined
oil for frying

Dipping Sauce:

1/2 cup orange marmalade
4 teaspoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes

Add all sauce ingredients to pot on low heat. Heat for 10 minutes, making sure you stir often.

Heat oil in pan or in a deep fryer to 325 degrees.

In a large bowl, mix the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter sit for 15 minutes.

In a wide, shallow bowl, mix the coconut and bread crumbs together.

Dip shrimp in the batter and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches for 1-2 minutes, or until brown. Transfer cooked shrimp to a baking sheet lined with paper towels to help drain some of the oil off. Serve with dipping sauce.