Recipe courtesy of Bobby Deen

Coconut Fried Shrimp with Dipping Sauce

  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Inactive: 15 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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

Directions

  1. Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
  2. In a large, heavy pot, heat 2-inches of the peanut oil to 325 degrees F.
  3. 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.
  4. In a wide, shallow bowl, toss the coconut and bread crumbs together.
  5. 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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