Coconut Fried Shrimp with Dipping Sauce

Recipe courtesy Bobby Deen

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Picture of Coconut Fried Shrimp with Dipping Sauce Recipe Photo: Coconut Fried Shrimp with Dipping Sauce Recipe
Rated 5 stars out of 5
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  • Read 45 Reviews
Total Time:
40 min
Prep
5 min
Inactive
15 min
Cook
20 min
Yield:
4 to 6 servings
Level:
Easy
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Ingredients

Dipping Sauce:

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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Newest Ratings and Reviews

Read all 45 reviews

  • 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.

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  • 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.

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  • on April 19, 2012

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    Yummy! Panko and coconut makes it. Dipped in egg wash then the panko and coconut. Put in refrige for about an hour so breading sticks. Dipping sauce used the marmalade with fresh mango and horseradish to taste. Mixed in food processor and served with shrimp.

    people found this review Helpful.
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