Description
This recipe for Crispy Fried Coconut Shrimp offers a delightful combination of crunchy coconut and panko breadcrumb coating on tender shrimp, paired perfectly with a sweet and spicy orange marmalade chili dipping sauce. Perfect as an appetizer or a light meal, these shrimp are quick to prepare and fry to golden perfection for a crowd-pleasing dish.
Ingredients
Shrimp and Coating
- 1 lb. peeled and deveined raw shrimp
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded coconut
- 1/4 cup all-purpose flour (for a gluten-free version, use gluten-free flour)
- 2 large eggs
- Salt, to taste
- Pepper, to taste
- Oil for frying (such as vegetable oil)
Dipping Sauce
- 1/2 cup orange marmalade
- 1/4 cup chili sauce
Instructions
- Prepare the shrimp: Peel and devein the shrimp if not already done. Pat them dry thoroughly with paper towels to help the coating adhere well.
- Make the egg wash: In a shallow bowl, whisk together the eggs along with a pinch of salt and pepper until well combined.
- Combine dry coating: In another bowl, mix the panko breadcrumbs with the shredded coconut and season with salt and pepper to taste.
- Coat the shrimp: Dredge each shrimp first in flour, ensuring an even layer, then dip into the egg mixture, and lastly coat thoroughly with the panko-coconut mixture. Repeat this process for all shrimp.
- Heat the oil: Pour enough oil into a frying pan to submerge the shrimp partially and heat over medium-high heat until shimmering hot.
- Fry the shrimp: Carefully place shrimp in the hot oil, frying them for 2-3 minutes per side, or until they are golden brown and crispy on the outside.
- Drain excess oil: Remove the fried shrimp with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
- Prepare the dipping sauce: In a small bowl, combine the orange marmalade and chili sauce, stirring until smooth.
- Serve: Plate the crispy fried coconut shrimp and serve immediately alongside the orange marmalade chili dipping sauce for dipping.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour.
- Use fresh shrimp for the best texture and flavor.
- Maintain medium-high oil temperature for sizzling but not smoking oil to ensure crispy shrimp.
- Drain shrimp on paper towels to keep them crispy and less greasy.
- Adjust the amount of chili sauce in the dip if you prefer more or less heat.
- Can be served as an appetizer or as a main dish with sides like rice or salad.
