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Coconut Shrimp with Dipping Sauce

Coconut Shrimp
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Crispy coconut shrimp with a sweet and tangy dipping sauce.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined, tails on
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 1/2 cups shredded sweetened coconut
  • 1/2 cup panko breadcrumbs
  • Vegetable oil, for frying
  • For the Dipping Sauce:
  • 1/2 cup orange marmalade
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Pat the shrimp dry with paper towels.
  2. In a shallow dish, combine flour, salt, and pepper.
  3. In another shallow dish, beat the eggs.
  4. In a third shallow dish, combine shredded coconut and panko breadcrumbs.
  5. Dredge each shrimp first in the flour mixture, shaking off excess.
  6. Then dip in the beaten egg, allowing excess to drip off.
  7. Finally, coat thoroughly in the coconut-panko mixture, pressing gently to adhere.
  8. Heat about 2 inches of vegetable oil in a large skillet or Dutch oven to 350°F (175°C).
  9. Fry the shrimp in batches for 2-3 minutes per side, or until golden brown and cooked through.
  10. Remove the shrimp with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
  11. To make the dipping sauce, whisk together orange marmalade, rice vinegar, soy sauce, grated ginger, and red pepper flakes (if using) in a small bowl.
  12. Serve the coconut shrimp hot with the dipping sauce.

Notes

  • Ensure shrimp are thoroughly dry for best coating adherence.
  • Do not overcrowd the pan when frying to maintain oil temperature and ensure even cooking.
  • Adjust red pepper flakes in the sauce to your preferred spice level.

Nutrition

Find it online: https://kitchenpivot.com/coconut-shrimp-recipe/