Homemade Coconut Shrimp Recipe and Dipping Sauce
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Servings
8
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Calories
615 kcal
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Course
Main Course, Appetizer
Homemade Coconut Shrimp Recipe and Dipping Sauce
Description
This recipe prepares shrimp by first seasoning and coating them in flour, then dipping in a batter made with eggs and club soda mixed with corn starch and flour, and finally rolling in a mixture of sweet shredded coconut and panko breadcrumbs. The shrimp are then fried in oil heated to 350°F until crisp and browned, ensuring a crunchy exterior and tender shrimp inside.
The accompanying dipping sauce blends orange marmalade with sweet chili sauce, honey, Dijon mustard, and a touch of Tabasco for an appealing sweet, spicy, and tangy flavor that pairs well with the rich coconut crust of the shrimp.
These shrimp are best enjoyed immediately while crisp and warm, making them a suitable appetizer or snack. They can be kept warm at low oven temperatures if needed.
The recipe provides practical storage and reheating advice: cooked shrimp keep refrigerated up to three days and freeze well for three months. The dipping sauce stores refrigerated for up to two weeks but does not freeze. Shrimp can be breaded and frozen before frying for convenience. Reheating restores crispness when done in the oven.
Ingredients
For the Sauce:
- 1 cup orange marmalade
- 1/3 cup sweet chili sauce
- 1/3 cup honey
- 2 tablespoons Dijon mustard
- 1 teaspoon Tabasco sauce
For the Shrimp:
- 1 ¾ cups all-purpose flour
- 2 egg large
- 1 cup club soda
- ¾ cup corn starch
- 3 cups coconut sweet, shredded
- 1 cup panko breadcrumbs
- 1 pound Shrimp peeled and deveined, tail on, size 16/20
- cooking oil for frying
- salt to taste
- 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
- Keep cooked coconut shrimp warm in a low oven (165° to 200°) if not serving immediately.
- Store cooked shrimp covered in the refrigerator for up to three days or freeze cooked for up to three months.
- Dipping sauce keeps covered in the refrigerator for up to two weeks but should not be frozen.
- Reheat shrimp in a 350°F oven for 4–5 minutes or longer for frozen shrimp to regain crispness.
- You can freeze breaded raw shrimp for up to six months before frying.
- The egg wash batter quantity allows making up to two pounds of shrimp; scale ingredients if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 88g | 29% |
| Protein | 19g | 38% |
| Fat | 23g | 35% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 344mg | 14% |
| Potassium | 412mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 44g | 88% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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