Beach House Coconut Shrimp

Step 1 -Using paper towels, pat the shrimp very dry, then refrigerate the shrimp until ready to use.

Step 2 -On a plate, add the flour.

Step 3 -In a wide, shallow bowl, add the egg and the milk and whisk to combine.

Step 4 -In another wide, shallow bowl, add the shredded coconut, the panko, the salt, the black pepper, and the red chili flakes and stir to combine.

Step 5 -Working in batches, dredge the shrimp in the flour until they are coated completely.

Step 6 -Dredge the flour-coated shrimp in the egg mixture and then immediately coat them in the coconut mixture.

Step 7 -Transfer the coated shrimp to a sheet tray and repeat until all of the shrimp are coated.

Step 8 -In a large skillet over medium-high heat, add the coconut oil and the vegetable oil and heat until very hot, about 350 degrees F. The oil mixture should equal a depth of about 1/4-inch.

Step 9 -Add 1/2 of the coated shrimp in a single layer to the hot oil and cook, turning the shrimp once, until they are golden-brown and reach an internal temperature of 145 degree F, about 30 seconds-1 minute per side.

Step 10 -Using a slotted spoon, transfer the shrimp to a paper-towel-lined plate to drain.

Step 11 -Repeat the cooking process with the remaining shrimp.

Step 12 -In a bowl, add the marmalade, the chili sauce, the lime juice, and the soy sauce and whisk to combine.

Step 13 -Serve the shrimp hot with the dipping sauce and the lime wedges.