This easy-to-make delicious Coconut Shrimp recipe is served up with a complimentary zesty orange dipping sauce.
Servings: 8
Prep Time: 25 minutesminutes
Cook Time: 15 minutesminutes
Ingredients
For the Sauce:
1cuporange marmalade
1/3cupsweet chili sauce
1/3cuphoney
2tablespoonsDijon mustard
1teaspoonTabasco sauce
For the Shrimp:
1 ¾cupsall-purpose flour
2large eggs
1cupclub soda
¾cupcorn starch
3cupssweet coconut shreds
1cuppanko breadcrumbs
1poundpeeled and deveined tail on 16/20 shrimp
oil for frying
salt and ground white pepper to taste
Instructions
For the Sauce: add all the ingredients to a medium-size bowl and whisk until combined. Keep in the refrigerator until ready to use.
Heat some oil in a medium-size pot over medium heat and keep at 350°.
For the Shrimp: In a shallow bowl or cake tin, whisk together 1 cup of flour, salt, and pepper until combined. Set aside.
Next, whisk together the 2 eggs with club soda, ¾ cup of flour, corn starch, salt, and pepper in a separate shallow bowl or cake tin until combined. Set aside.
Mix the coconut shreds and panko in a separate shallow bowl or cake tin until combined. Set aside.
Add a few shrimps at a time into the seasoned flour to coat. Dust off any excess then dredge in the egg wash, and finally coat completely in the coconut breading. Place on a cookie sheet tray lined with parchment paper until all the shrimp have been breaded.
Fry the shrimp in the oil for 2 to 4 minutes or until browned and cooked throughout. Drain on paper towels. Cook in batches for 3-5.
Serve the shrimp alongside the dipping sauce.
Notes
Make-Ahead: While these are meant to be eaten immediately, you can keep them warm on a sheet tray with a rack in the oven at low temperatures (165° to 200°).How to Store: Cover and keep the shrimp in the refrigerator for up to 3 days. They will freeze covered after being cooked for up to 3 months. See chef notes on freezing raw. The dipping sauce will store in the refrigerator, covered, for up to 2 weeks. It will not freeze.How to Reheat: Add the desired amount of coconut shrimp to a cookie sheet tray lined with parchment paper and heat at 350° for 4-5 minutes or until hot. If reheating frozen and cooked, place them on a cookie sheet tray lined with parchment paper and heat at 350° for 13-15 minutes or until hot.You can freeze these once they have been breaded up before frying and will keep covered for up to 6 months.There is enough egg wash batter in this recipe for 2 pounds of shrimp, so feel free to scale down.