Coconut Shrimp with Orange Marmalade and Mustard Dipping Sauce

I am in my last month of house sitting and trying to use all the bits and pieces of food that are in my pantry, freezer and refrigerator.  I had a little bit of coconut left from making Nanaimo Bars for Christmas gifts.  I could throw it out  but I have never made coconut shrimp.  How fun!

Coconut Shrimp

1 1/2 pounds large shrimp - peeled and deveined
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon ground white pepper
2 tablespoons vegetable oil
1 cup ice water
2 cups shredded unsweeteed coconut
1 quart vegetable oil for frying
1/2 cup orange marmalade
1/4 cup Dijon-style prepared mustard
1/4 teaspoon hot pepper sauce

Peel, devein and wash shrimp. Dry well on paper towels.
Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350F.   Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
Bake the fried shrimp in a preheated 300F oven for 5 minutes.

Make the dipping sauce: combine marmalade, mustard and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.