To make the Coconut Shrimp sauce, add the orange marmalade, sweet chili sauce, and lemon juice to a small bowl and stir the ingredients together.
3 tablespoons orange marmalade, 3 tablespoons Thai sweet chili sauce, 2 teaspoons lemon juice
Add the salt and 1 cup of water to a bowl and stir until the salt has dissolved. Peel, devein and trim the tail of the shrimp as shown in the video above and add the shrimp to the bowl of brine water. Let this soak for 10 minutes.
2 teaspoons salt, 270 grams shrimp
In a small bowl, whisk the egg and water together until smooth, and then add the flour and whisk until the batter is free of lumps.
1 large egg, 2 tablespoons water, 40 grams all-purpose flour
Preheat a deep pot with about 1-inch of oil until it reaches 360° F (180° C). Prepare a wire rack by lining it with 2 sheets of paper towels.
Rinse the shrimp in cold water until the water runs clear. Drain them, and use paper towels to pat them dry. Be sure to press the water out of the tails as you dry them.
Grab a shrimp by its tail and dip it in the batter to coat it evenly. Let any excess batter drip off, and then place it in the bowl of shredded coconut. Scoop some coconut on top of the shrimp and pat it into the shrimp, so it sticks. Transfer to a tray and repeat with the remaining shrimp.
70 grams shredded dried unsweetened coconut
To fry the shrimp, gently lower them into the hot oil and fry until golden brown (about 2-3 minutes). Flip them over mid-way through so they brown evenly. When they're cooked, drain the Coconut Shrimp on the prepared rack.