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 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.
By nancynaz
Bocas del Toro
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.
Read all 45 reviews