Butterflied Coconut Shrimp

Coconut Butterflied Shrimp

INGREDIENTS:

1 lb large shrimp, shelled with tails intact
1 extra large egg
6 TBS milk
1 TBS brown sugar
½ C all purpose flour
½ tsp salt
4 oz (1 1/3 C) unsweetened shredded coconut
vegetable oil for frying

DIRECTIONS:

1. Butterfly shrimp by cutting along curved back almost through other side. Open each shrimp like a book and remove intestinal vein. Rinse gently under cold running water.
2. Whisk the egg, milk and sugar in mixing bowl until smooth. Gradually whisk in flour and salt, then continue whisking constantly until batter is perfectly smooth. Let stand 30 minutes.
3. Spread coconut in a thin layer on baking sheet. Hold one shrimp by the tail and dip in batter, making sure batter coats all surfaces. Wipe shrimp against rim of bowl to remove excess batter and place on coconut. Repeat with remaining shrimp.
4. Turn each shrimp in coconut to lightly coat and place on wire rack to allow coating to set.
5. Pour enough oil into large deep skillet to measure 1 inch. Heat over medium high heat until end of shrimp dipped in oil sizzles at once. OR If available, use a deep fryer; it is much easier.
6. Add half the shrimp to skillet and fry, turning once, until shrimp are cooked through and coating deep golden brown, about 2 minutes.
7. Using slotted spoon, transfer shrimp to paper towels to drain briefly. Fry remaining shrimp in same manner. Serve as a hot appetizer.


Coconut Shrimp Dipping Sauce
(Note: I am looking for another dipping sauce recipe.  This one is still good, just not "The One").
Mix Together:
½ C orange marmalade
¼ C Dijon mustard
¼ C honey
shredded ginger
optional: few drops hot pepper sauce


Recipe Source: My SIL Heather, not sure where she got the recipe.
Photo Source: Forkful of Comfort