This recipe calls for extra-large shrimp, but you can make it with medium or large too. You’ll just want to keep an eye on them in the oil, they’ll take slightly less time.}

1. In a pie plate (or other wide, shallow dish) mix together the flour, paprika, black pepper, cayenne pepper, salt, and sugar. In a second pie plate use a fork to beat together the eggs and water. Mix the coconut and panko together in a three pie plate.

2. Add about 3 cups of oil to the bottom of a Dutch oven and set over medium heat. Heat the oil to 350 F (use a candy thermometer to register the temperature) while you begin breading the shrimp.

3. Set a wire rack inside of a rimmed baking sheet and set aside. Working with a few shrimp at a time, place them in the flour mixture and turn to coat. Shake off the excess, then transfer them to the eggs. Turn to coat then allow the excess to drip off and move them to the coconut-panko. Gently press to adhere the mixture to the shrimp then shake off any excess and transfer the breaded shrimp to the wire rack you set up earlier. Repeat to bread all of the shrimp.

4. Line a second rimmed baking sheet with a few layers of paper towels. Set aside.

5. When the oil reaches 350 F, gently add about half of the shrimp to the pot and fry, stirring frequently with a spider strainer to prevent sticking, until they are golden, about 2 to 2 1/2 min. Use the spider strainer to remove the shrimp to the prepared baking sheet. Return the oil to 350 F before adding the remaining shrimp and frying them. Serve the fried shrimp immediately with the dipping sauce.

6. To make the dipping sauce:
Combine the marmalade, vinegar, and red pepper flakes in a small saucepan and set over low heat. Cook for about 8-10 min, stirring occasionally.

Enjoy!