Coconut Shrimp (With Dipping Sauce!)
User Reviews
5
Coconut Shrimp (With Dipping Sauce!)
Description
This Coconut Shrimp recipe prepares shrimp butterfly-style and dries them before dipping in a batter made from all-purpose flour, cornstarch, baking powder, baking soda, salt, and spices such as garlic and onion powder. The batter is combined with ice water to create a thin coating. The shrimp are then coated in desiccated coconut, which adheres to the batter to form a crunchy crust when fried.
The shrimp are fried in hot oil (around 325°F or 160°C) to ensure a crisp exterior without overcooking the shrimp inside. Holding the shrimp by their tails allows easy handling and ensures the tail remains uncoated and crisps nicely. Frying is done in small batches for even cooking and golden color. The end result is a contrast between the crunchy coconut batter shell and the tender shrimp.
The dipping sauce combines apricot preserves, a splash of red wine or rice vinegar, soy sauce, honey, and optional red pepper flakes for a sweet, tangy, and lightly spicy flavor that pairs nicely with the fried shrimp. This sauce is served alongside to enhance each bite. This combination is suitable for appetizers or snacks that showcase texture contrast and well-balanced flavor layers.
Ingredients
For the dipping sauce:
- 2 tablespoons apricot preserves
- 1/4 teaspoon red wine vinegar (or rice wine vinegar)
- 1/2 teaspoon soy sauce
- 1 tablespoon honey
- 1 pinch red pepper flakes optional, crushed
For the shrimp:
- 1 pound Shrimp (16/20 count)
- 1/4 cup all-purpose flour
- 1 teaspoon cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup water ice
- 1/2 cup desiccated coconut (sweetened or unsweetened)
- canola oil for frying, or peanut oil
Instructions
- Combine all the dipping sauce ingredients in a small bowl and set aside.
- Butterfly the shrimp and pat them dry.
- In a medium bowl, mix together the flour, cornstarch, baking powder, baking soda, salt, garlic powder, and onion powder. Stir in the ice water to form a batter.
- Dip the shrimp in the batter and coat them up to but not including the tail shells. The small portion of shell/tail should be exposed to crisp up in the frying oil. Dredge the battered shrimp in coconut flakes. Lightly press the coconut into the shrimp until well-coated. Shake off any excess.
- In a small pot, at least 3 inches deep, add enough oil to submerge the shrimp (2-3 inches of oil should do it). Heat to 325°F/160°C, and use a candy thermometer to ensure the temperature remains consistent, adjusting your heat as necessary.
- Hold the shrimp by their tails and lower into the oil. Fry in small batches for about 2 minutes until golden brown. Use a slotted spoon to lift the shrimp out of the oil, and let the excess oil drip off before transferring to a rack or paper towel-lined plate. Sprinkle with a pinch of salt if desired. Use a fine mesh strainer between batches to remove any coconut flakes or other particles from the oil and discard. Repeat with the remaining shrimp, and serve immediately with the prepared dipping sauce!
Notes
- Nutrition information includes both shrimp and the dipping sauce ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 25g | 50% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 286mg | 95% |
| Sodium | 370mg | 15% |
| Potassium | 174mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 178mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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