Description
A delightful recipe for Crispy Fried Coconut Shrimp that combines juicy shrimp coated in a crunchy panko and shredded coconut crust, perfectly fried to golden brown. Served with a tangy and sweet orange marmalade chili sauce, this dish is an irresistible appetizer or main course perfect for seafood lovers.
Ingredients
Scale
Shrimp and Coating
- 1 lb. peeled and deveined raw shrimp
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded coconut
- 1/4 cup all-purpose flour (for a gluten-free version, use gluten-free flour)
- 2 large eggs
- Salt, to taste
- Pepper, to taste
- Oil for frying (such as vegetable oil)
Dipping Sauce
- 1/2 cup orange marmalade
- 1/4 cup chili sauce
Instructions
- Prepare the Shrimp: Peel and devein the shrimp if necessary. Pat them dry thoroughly with paper towels to help the coating adhere better during frying.
- Mix Egg Wash: In a shallow bowl, whisk together the two eggs with a pinch of salt and pepper to create the egg wash for dipping the shrimp.
- Combine Coating Mixture: In another bowl, mix the panko breadcrumbs and shredded coconut. Season the mixture lightly with salt and pepper to taste.
- Coat the Shrimp: Dredge each shrimp first in the flour, then dip it into the egg wash, and finally coat it with the panko-coconut mixture. Repeat this process for all shrimp ensuring each piece is evenly coated.
- Heat the Oil: Pour oil into a frying pan, enough to submerge the shrimp halfway, and heat over medium-high heat until hot and shimmering but not smoking.
- Fry the Shrimp: Carefully place the coated shrimp in the hot oil. Fry each side for about 2-3 minutes until the shrimp is golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Drain the Shrimp: Use a slotted spoon to remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
- Prepare the Dipping Sauce: In a small bowl, mix together orange marmalade and chili sauce until smooth and combined to create a sweet and spicy dip.
- Serve: Plate the crispy fried coconut shrimp alongside the orange marmalade chili dipping sauce and serve immediately while hot and crunchy.
Notes
- Ensure shrimp are thoroughly dried before coating to achieve maximum crispiness.
- Maintain the oil temperature to avoid greasy shrimp; oil should be hot but not smoking.
- For a gluten-free alternative, substitute all-purpose flour and panko breadcrumbs with gluten-free versions.
- Adjust the chili sauce in the dip depending on desired spice level.
- Use fresh shredded coconut or good quality desiccated coconut for best flavor and texture.
- This recipe yields 4 servings as an appetizer; double the recipe for a larger crowd.
