Photo: Coconut Fried Shrimp with Dipping Sauce Recipe
Ingredients
Dipping Sauce:
- 1/2 cup orange marmalade
- 4 teaspoons rice wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- Peanut oil, for frying
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2/3 cup water
- 2 cups shredded sweetened coconut
- 1/2 cup bread crumbs
- 1 pound medium or large shrimp, peeled and deveined
Dipping Sauce:
Directions
Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
In a large, heavy pot, heat 2-inches of the peanut oil to 325 degrees F.
Meanwhile, in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
In a wide, shallow bowl, toss the coconut and bread crumbs together.
Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels. Serve the shrimp with the dipping sauce.
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By donnalahall_119...
Cape Coral, FL
on May 21, 2013
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Very good except for the temperature. I started at 330 with my shrimp (size 21-25 at room temperature. As soon as I added a few the temperature dropped to 300 and it took several minutes to brown. By then the shrimp were over cooked. Next time I will start higher to compensate for the drop. Other than that I loved them!
By toupsnthewoods
on June 24, 2012
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Just what I was hoping for! I cannot fry anything -- but since the recipe gave me a temperature setting, I felt like I would try it. So armed with a candy thermometer -- I jumped right in. I wish more recipes listed the temperature at which to cook. My family loved it and I could not have been happier. I followed the recipe exactly and was thrilled with the results. Lovely batter and no grease whatsoever.
By renee414
wilmington, nc
on June 05, 2012
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My first time making Coconut Shrimp and my husband loved it! My husband rated this because I am allergic to shellfish and did not eat any (In case you are wondering, I use utensils and/or gloves when handling or cooking shellfish. I made a dipping sauce out of orange marmalade, Heinz chili sauce and white wine vinegar; my husband liked it so much, he said we could bottle it. Will for sure make this again.
Read all 46 reviews