Coconut Shrimp Recipe

Combine the flour, salt and pepper in a bowl and set it aside.

Add the eggs to another bowl and beat them with a fork.

Add the shredded coconut, panko, and animal cracker crumbs to a food processor and pulse several times until the coconut is half sized or smaller. Pour into a bowl and set it aside.

Dip each of the shrimp into the flour, holding by the tail. You want the whole shrimp coated in flour except for the tail (its okay if it gets a little).

Dip the shrimp into the beaten egg. Let the extra egg drip off back into the bowl. Make sure the whole shrimp (except the tail) is coated in the egg.

Dip the shrimp into the coconut mixture and flip it over, to coat the shrimp fully in the coconut mixture, press the mixture into the shrimp as needed.

Place the shrimp onto a baking sheet and repeat with additional shrimp. Place the shrimp in the fridge until the oil is heated.

Fill a large heavy bottomed pot with about 1/2 inch of oil. Turn the stove top to medium and heat until the oil is 350 F.

Add a few shrimp at a time into the oil, do not crowd them in the pan.

Let the shrimp cook for about 3 to 4 minutes, flipping half way through until both sides of the shrimp are golden brown.

Transfer the shrimp to a stack of paper towels to remove the extra oil.

Let the oil return to temperature between batches, and cook additional shrimp.

Serve with optional dipping sauce.

Add the sweet chili sauce and orange marmalade to a small bowl and stir them together until combined. Serve with shrimp.