Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Coconut Shrimp with Orange Dipping Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 10 reviews

Crispy Coconut Shrimp served with a tangy and sweet Orange Dipping Sauce, perfect as an appetizer or snack. The shrimp are coated in a mixture of coconut shreds and panko breadcrumbs, fried to golden perfection, and paired with a vibrant sauce made from orange marmalade, honey, and sweet chili sauce for a delightful balance of flavors.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Orange Dipping 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, divided
  • 2 large eggs
  • 1 cup club soda
  • ¾ cup corn starch
  • 3 cups sweet coconut shreds
  • 1 cup panko breadcrumbs
  • 1 pound peeled and deveined tail-on 16/20 shrimp
  • Oil for frying
  • Salt and ground white pepper to taste

Instructions

  1. Prepare the Sauce: In a medium bowl, whisk together orange marmalade, sweet chili sauce, honey, Dijon mustard, and Tabasco sauce until smooth and combined. Refrigerate the sauce until ready to serve to allow flavors to blend.
  2. Heat the Oil: Pour oil into a medium-sized pot and heat over medium heat until it reaches 350°F (175°C), suitable for deep frying the shrimp.
  3. Prepare the Breading Stations: In a shallow bowl, mix 1 cup flour with salt and ground white pepper. In another shallow bowl, whisk together the eggs, club soda, ¾ cup flour, corn starch, salt, and pepper until smooth. In a third shallow bowl, combine coconut shreds and panko breadcrumbs.
  4. Coat the Shrimp: Working in batches, dredge a few shrimp at a time first in the seasoned flour mixture, shaking off excess. Then dip each into the egg wash mixture, followed by fully coating them with the coconut and panko breadcrumb mixture. Place breaded shrimp on a parchment-lined cookie sheet until all are coated.
  5. Fry the Shrimp: Carefully add the coated shrimp in batches to the hot oil. Fry for 2 to 4 minutes, or until the shrimp are golden brown and cooked through. Remove and drain on paper towels to remove excess oil.
  6. Serve: Arrange the crispy coconut shrimp on a serving platter and serve alongside the chilled orange dipping sauce for dipping.

Notes

  • Ensure the oil temperature remains steady at 350°F for even cooking.
  • Do not overcrowd the pan when frying to maintain oil temperature.
  • Can be made ahead by preparing the dipping sauce and breaded shrimp; fry just before serving.
  • Use fresh shrimp for the best flavor and texture.
  • For a spicier sauce, increase the amount of Tabasco sauce to taste.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Find it online: https://dishiary.com/coconut-shrimp-with-orange-dipping-sauce-recipe/