Petite Coconut Shrimp topped with Orange Sauce

I pinned this recipe for Coconut Shrimp a few months ago from Turnips 2 Tangerines. I made a few changes - I left out the old bay seasoning, making it more like the recipe that she had referred back to from Taste of Home. I also used smaller shrimp (they were on sale), making them impossible to dip in the sauce, so I simply poured some sauce over the shrimp and rice.

Same recipe using colossal shrimp!

I altered the sauce a bit by using orange juice in place of rum and crushed red pepper in place dried chili peppers. We loved it although I would like to try it with the larger shrimp, maybe next time they'll be on sale.

1/4 cup liquid egg or one whole egg, beaten
1 Tbsp water
1 cup panko bread crumbs
1 cup flaked coconut
1 lb medium shrimp, peeled and deveined with no tails
oil for deep frying

Sauce
1 12 oz jar orange marmalade
1/4 cup orange juice
1/4 cup sweet-n-sour sauce
1 tsp crushed red pepper flakes

In small bowl whisk together the egg and water. On a medium plate or in a shallow bowl combine the bread crumbs and coconut. Heat oil to 375 degrees.

Meanwhile dip the shrimp in the egg mixture then roll in the bread crumb mixture. Fry several at a time for a few minutes or until golden brown.

Drain on paper towels.

For the sauce mix together the marmalade, OJ, sweet-n-sour sauce and pepper flakes in a small saucepan.

Bring to a boil then reduce heat and simmer for five minutes.

Serve and enjoy!