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 parksidemrstaylor
olympia, WA
on December 31, 2011
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Agree with the Panko! This is the perfect recipe that matches what we like to order when going out!
By jovanna_2562938
Long Island, NY
on December 24, 2011
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Loved the sauce, I will keep it as is, loved the sweet and zingy taste, perfect contrast against the sweet coconut shrimp--which I made from another online recipe by Paula, "Coconut Shrimp with orange marmalade." That recipe was great, but she made the fry temp too high at 350 and the shrimp overbrowned, so I tried it at 325, perfectly golden brown. I"m glad to see this recipe shows 325 fry temp too; I know that now myself! I hope to try this version of coconut shrimp one day and compare it to the other...but THIS sauce is a keeper for sure and I have no need to keep searching!
By jluther1963
Muskego, WI
on July 27, 2011
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I've been looking for a coconut shrimp recipe for some time. I came across this one. No need to look any further. These were delicious. The only changes to the recipe I made were that I used already peeled and deveined shrimp, Panko crumbs and apricot preserves. I plan to make these as an appetizer for the holidays and it's nice to know that I can freeze them ahead of time. Thanks to everyone's great advice in the reviews.
Read all 41 reviews