Coconut Classics

FRIED COCONUT-ORANGE SHRIMP

Makes 6 to 8 servings

Vegetable oil, for frying
1 cup all-purpose flour
3 large eggs
3 cups sweetened flaked coconut, lightly chopped
1½ tablespoons orange zest
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 pound large fresh shrimp, peeled and deveined (tails left on)
Orange-Pepper Jelly Sauce (recipe follows)

1. In a large Dutch oven, pour oil to a depth of 4 inches; heat over medium-high heat until a deep-fry thermometer registers 350°.

In a shallow dish, place flour. In another shallow dish, whisk together eggs.