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Serves/Makes: 4

Ingredients:

• 1 pound jumbo shrimps (20-25 count)
• 1 1/4 cups flour
• 2 eggs
• 1/2 cup milk
• 3 teaspoons Cajun seasoning if desired (Tony Chachere's)
• 1 cup of shredded coconut
Orange Marmalade Orange Dipping Sauce (see below)

How to cook:

• In a bowl stir together 1 cup of flour with 1 teaspoon of Cajun seasoning.
• In another bowl stir together eggs, milk and 1 teaspoon Cajun seasoning.
• In a third bowl stir together remaining 1/4 cup flour and shredded coconut.
• Prepare the shrimp by deveining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tail as a handle.
• Place shrimp in a bowl and season with last remaining 1 teaspoon of Cajun seasoning.
• Dip each shrimp first in flour, then in milk-egg wash, and then roll in coconut-flour mixture until coated.
• Drop shrimp into hot cooking oil and fry until golden brown.
• Dip in Orange Marmalade Sauce and enjoy!

Orange Marmalade Dipping Sauce Ingredients:

• 1/2 cup orange marmalade
• 2 teaspoons stone-ground mustard (with whole-grain mustard seed)
• 1 teaspoon prepared horseradish
• 1 dash salt

Orange Marmalade Dipping Sauce Preparation:

Combine all Ingredients in a small bowl and refrigerate for at least one hour.

This recipe for Coconut Shrimps serves/makes: 4

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Main Ingredient: Shrimp
Preparation Method: Deep Fried