Coconut Shrimp with Orange-Chili Dipping Sauce

We blog about this recipe here.

Coconut Shrimp with Orange-Chili Dipping Sauce

  • Servings: at least 4 as an appetizer
  • Print

Recipe adapted from AverieCooks.com

  • 1 pound large shrimp, peeled and deveined with tail on
  • 1/2 cup flour
  • salt and pepper, to taste
  • 2 large eggs, beaten
  • 1 cup sweetened shredded coconut
  • 3/4 cup Panko breadcrumbs
  • about 2 cups canola, vegetable, or coconut oil, for frying

Sauce

  • 1/2 cup orange marmalade
  • 1/3 cup sweet Thai chili sauce
  • pinch salt, optional and to taste
  • pinch cayenne pepper, optional and to taste

To a small bowl, add the flour, salt and pepper, stir to combine.  In another small bowl, add the eggs and whisk well.  In a medium bowl, add the coconut, Panko, stir to combine.

To a Dutch oven or large skillet, add the oil and heat over medium-high heat. While oil heats up, begin the battering process.

Dip 1 shrimp in flour, dunk in egg, and dredge very well in the coconut-Panko mixture pressing it on as needed to ensure shrimp is very well coated; set aside on a platter while you repeat battering process with all remaining shrimp. After all shrimp have been battered, begin frying.  The oil should be 325F – 350F for best results; wait to fry until your oil is hot enough to ensure a crispy coating.

Add the shrimp in small batches (4 to 6 at a time) to the hot oil, frying for about 2 to 4 minutes, flipping as necessary, and frying until as dark and crispy as desired. Frying time will vary based on pan size, size of shrimp, and personal preference. Frying in small batches helps the oil stay at a hotter temperature which ensures a crispy crust. After frying, remove from oil, place on paper towels, and continue the frying process until all shrimp have been fried.

To make the sauce add the marmalade, Thai chili sauce, optional salt, optional cayenne pepper to a small bowl and stir to combine.  Taste, and adjust ratios if desired.

Serve shrimp and sauce immediately. Shrimp are best warm or just barely down to room temperature.  Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheating in a 350F oven is better than microwaving to help coating stay as crispy as possible.

Recipe brought to you by Diane in Los Altos and BigLittleMeals.com.

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