Coconut Shrimp with Orange-Chili Dipping Sauce
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
1 lb shrimp
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Calories
192 kcal
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Cuisine
American
Coconut Shrimp with Orange-Chili Dipping Sauce
Description
Coconut Shrimp with Orange-Chili Dipping Sauce starts by seasoning shrimp with salt and pepper, then dredging them in flour. They are dipped in beaten eggs, then coated thoroughly in a mixture of sweetened shredded coconut and panko breadcrumbs to create a textured crust. Frying in hot oil at around 325-350°F crisps the coating while keeping the shrimp inside moist and tender.
The dipping sauce is a blend of orange marmalade and sweet Thai chili sauce, with optional seasoning to taste, delivering a sweet, tangy, and mildly spicy flavor that pairs well with the rich coconut breading. This contrast enhances the overall taste experience.
Leftover shrimp can be stored refrigerated up to three days or frozen for two months. Reheating in a 350°F oven is recommended to preserve the crispness of the coating, rather than microwaving which may soften it.
Ingredients
Shrimp
- 1 pound Shrimp peeled and deveined with tail on, large
- ½ cup all-purpose flour
- salt to taste
- black pepper to taste
- 2 egg beaten, large
- 1 cup coconut sweetened shredded
- ¾ cup panko breadcrumbs
- canola oil vegetable, or coconut oil, for frying, about 2 cups
Dipping Sauce
- ½ cup orange marmalade
- ⅓ cup thai chili sauce sweet
- pinch salt optional and to taste
- pinch cayenne pepper optional and to taste
Instructions
Make the Shrimp
- Clean the shrimp; set aside.
- To a small bowl, add the flour, salt and pepper, stir to combine; set aside.
- To a separate small bowl, add the eggs and beat; set aside.
- To a separate medium bowl, add the coconut, Panko, stir to combine; set aside.
- 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 (I re-drege some of the more skimpy-coated shrimp if I have extra coating mixture after they’ve all been coated once); set aside on a platter while you repeat battering process with all remaining shrimp.
- After all shrimp have been battered, begin frying. I take the temperature of the oil and between 325F to 350F is recommended 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.
Make the Sauce
- To a small bowl, add the marmalade, Thai chili sauce, optional salt, optional cayenne pepper, stir to combine, taste, and adjust ratios if desired.
- Serve shrimp and sauce immediately. Shrimp are best warm and fresh.
Notes
- Store leftovers in the refrigerator for up to three days or freeze for up to two months.
- Reheat shrimp in a 350°F oven to maintain crispiness instead of using a microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1lb shrimp
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 192kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 111mg | 37% |
| Sodium | 590mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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