Ruby Tuesday's Coconut Shrimp
FRIED COCONUT SHRIMP:
1 cup shredded sweetened coconut
1 cup bread crumbs
dash of salt
dash of freshly ground pepper
1 cup all-purpose flour
2 large eggs, beaten
36 large shrimp, peeled and de-veined
vegetable oil, for frying
In large bowl, mix coconut, bread crumbs, salt and pepper. Place flour, eggs, and bread crumb
mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next,dip the
shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess.
Finally, coat the shrimp thoroughly with the bread crumb mixture.
Lay out the shrimp on a plate until ready to fry.
Heat one inch of oil to 350 degrees F. Fry the shrimp in batches until golden brown and cooked
through, about 3 to 4 minutes per batch. Drain on paper towels.
SWEET AND HOT GINGER DIPPING SAUCE:
1 cup orange marmalade
2 tablespoons orange juice
2 tablespoons lemon juice
1 teaspoon dry mustard
2 teaspoons horseradish
1 small piece ginger, pressed
Press the ginger in a garlic press. Combine
marmalade, orange and lemon juices in a food
processor. Mix in remaining ingredients. Chill. May
be stored in refrigerator for up to two weeks.