2 cups shredded sweetened coconut
2 cups dry breadcrumbs
kosher salt and ground pepper
2 cups all purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
1/2 cup orange marmalade
1-2 Tb dark rum
vegetable oil, for frying
In a large bowl, combine coconut and breadcrumbs and season with salt and pepper. Place flour, eggs, and breadcrumb mixture into 3 separate bowls. Dredge the shrimp in the flour and shake off excess. Dip the shrimp into the eggs then into the breadcrumb mixture. Make sure the shrimp are well coated with the breadcrumbs and coconut. Lay the shrimp out so that they do not touch on a parchment-lined baking sheet until ready to fry. In a fryer or a large Dutch oven, heat several inches of oil to 350 degrees. Fry shrimp in batches until golden brown and cooked through, about 3 to 4 minutes. Drain on paper towels.
For the dipping sauce: heat the marmalade in a small saucepan over low heat. Thin out the marmalade with the rum as desired. Serves 6 to 8.