Coconut Shrimp
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Coconut Shrimp
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Coconut Shrimp:
- ⅓ cup flour
- ½ tsp sea salt
- ½ tsp freshly cracked pepper
- ¼ tsp paprika
- ¼ tsp garlic powder
- 2 eggs, beaten well
- 1 cup sweetened shredded coconut
- ¾ cup plain panko crumbs
- 1 lb raw large shrimp, peeled and deveined with tails attached
- 6 tbsp Coconut oil or Vegetable oil, divided, more as needed
- Lime wedges for serving
Sweet Sauce:
- 2 parts orange marmalade
- 1 part thai chili sauce
Spicy Sauce:
- mayonnaise
- sriracha, to taste
- Squeeze of fresh lime juice, if desired
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Instructions
- Prepare the shrimp coating by getting three separate medium-sized bowls.
- Combine the flour, sea salt, freshly cracked pepper, garlic powder, and paprika together in the first bowl; mix well.
- Crack the two eggs in the second bowl and whisk until very well combined.
- Add the shredded coconut and panko crumbs to the third bowl and mix until well combined.
- Dip each shrimp lightly into the flour, then the egg mixture, followed by dredging the shrimp in the coconut mixtures, pressing gently to adhere. You want a lot of coconut coating on each shrimp.
- Set aside on a plate and repeat with the remaining shrimp, use parchment paper between stacked layers of shrimp, as needed.
- Place into the refrigerator for 30 minutes. Don't skip this step, it helps the coating really adhere to the shrimp.
- Make the dipping sauces, if desired.
- For the sweet sauce, add 1 part Thai sweet chili sauce to 2 parts orange marmalade in a small dish; mix well.
- For the spicy sauce, place some mayonnaise in a dish then add some sriracha, to taste, as well as a splash of fresh lime juice; mix well. Set aside to allow flavors to mingle.
- Cook the shrimp by heating enough oil to cover the bottom of the large skillet over medium heat.
- Place the shrimp in the HOT oil–don't crowd the large skillet. Cook for 2-3 minutes and flip and cook for another 2-3 minutes, or until golden brown and the shrimp are cooked through.
- Set on a paper towel lined plate. Immediately sprinkle with some sea salt, to taste.
- Wipe out the bits in the bottom of the pan. Reheat more oil and cook the remaining shrimp in a second batch.
- Place the finished coconut shrimp on a serving plate and serve with the dipping sauces and lime wedges on the side. Serve immediately. Enjoy.
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