When I was kid, we didn't go out to eat very often. I was raised a PK (preacher's kid..for those of you who might not know what those letters stand for) and preachers were not paid all that well. We didn't starve by any means...my mom was a good cook and could stretch a dollar like nobody's business. We just didn't have extra money to go out to eat. But, in the summertime, we would drive from Tucson, Arizona to Ventura, California to visit grandparents. Our trip started out the same almost every time. We'd get up early and drive from Tucson to Yuma. We'd stop in Yuma to gas up and get a bite to eat. And we'd ALWAYS stop at Sambo's. Who out there remembers Sambo's restaurants? My dad let my brother and me pick anything we wanted off the menu. I would ALWAYS go for the fried shrimp. Every time! I loved it so much. In fact, the first time I met IT Guy's parents we went to Big Boy's Restaurant (who remembers THOSE?) and I ordered fried shrimp. So the first time I saw coconut shrimp on a menu, I was all over that! So of course I had to try it at home. And the best part? IT Guy won't touch shrimp...so it was ALL mine!!!
with Spicy Orange Dipping Sauce
12 ounces large or jumbo shrimp ~ peeled and deviened
1 cup flour
1/2 cup panko bread crumbs
1/2 cup coconut
salt and pepper to taste
Pour about 1 - 2 cups of oil into a skillet and heat to medium heat.
In a small bowl, beat the eggs.
In a pie pan, combine the panko and coconut.
In another pie pan, combine the flour, salt and pepper.
Dredge shrimp in flour.
Dip in the eggs.
Then coat with panko mixture, making sure to press mixture onto shrimp so that it sticks.
Place coated shrimp into hot oil and fry for a couple of minutes on each side. Remove to paper towels to drain.
Spicy Dipping Sauce
1/2 cup Orange Marmalade
2 tablespoon Sweet Chili Sauce (found in the Asian section of the grocery store)
In a microwave safe bowl, combine marmalade and chili sauce. Heat for a minute or so until hot. Allow to cool a couple of minutes before serving with coconut shrimp.