If you’re craving a dish that bursts with tropical flavor and crunch, the Crispy Fried Coconut Shrimp with Spicy Orange Marmalade Dip Recipe is an absolute must-try. This dish perfectly marries the succulent juiciness of shrimp with a delectably crunchy coconut coating, complemented by a sweet yet spicy orange marmalade dip that brings a bright zing to every bite. Whether you’re entertaining guests or treating yourself to a special dinner, this recipe promises a symphony of textures and flavors that will have you coming back for more.
Ingredients You’ll Need
Gathering the right ingredients may seem simple, but each one plays a vital role in making this dish shine with flavor and texture. From the crisp panko breadcrumbs to the luscious orange marmalade, every element contributes to the irresistible charm of this recipe.
- 1 lb. peeled and deveined raw shrimp: The star of the dish, best when fresh and large for optimal bite and texture.
- 1/2 cup panko breadcrumbs: Adds an airy crunch that holds onto the coconut beautifully.
- 1/2 cup shredded coconut: Provides a natural sweetness and tropical flair to the coating.
- 1/4 cup all-purpose flour: Helps the egg and coating stick; gluten-free flour works perfectly if needed.
- 2 large eggs: Binds the flour and coating to the shrimp, ensuring even coverage.
- Salt, to taste: Enhances all the flavors, making each bite pop.
- Pepper, to taste: Adds a subtle kick in the background.
- Oil for frying (such as vegetable oil): Crucial for that golden, crispy finish.
- 1/2 cup orange marmalade: The base for the dip, offering sweetness and citrus brightness.
- 1/4 cup chili sauce: Brings heat and depth to the dipping sauce, balancing the sweet marmalade.
How to Make Crispy Fried Coconut Shrimp with Spicy Orange Marmalade Dip Recipe
Step 1: Prepare Your Shrimp
First things first, make sure your shrimp are clean by peeling and deveining them if necessary. Patting the shrimp dry with paper towels might seem like a small step, but it’s crucial for achieving that stunning crispy coating. Damp shrimp just won’t hold the batter properly, so take your time here for the best results.
Step 2: Whisk the Egg Mixture
In a shallow bowl, whisk together your eggs with a pinch of salt and pepper. This simple mixture will act as the glue to help the shredded coconut and panko breadcrumbs cling tightly to each shrimp, creating that perfect crunch after frying.
Step 3: Mix the Coating
Combine the panko breadcrumbs and shredded coconut in another bowl and season with salt and pepper to taste. This combination is the magic behind the irresistible crispy texture and tropical sweetness, which makes this dish so uniquely delightful.
Step 4: Coat the Shrimp
Now for the fun part: dredge each shrimp first in flour, then dip into the egg mixture, and finally coat thoroughly in the panko-coconut blend. This triple-step dredging ensures every inch of shrimp is covered with a crunchy, golden shell that will fry up beautifully.
Step 5: Fry to Perfection
Heat oil in a frying pan over medium-high heat — you want the oil hot enough so the shrimp sizzle when they hit the surface. Carefully place the shrimp into the oil and fry them for 2-3 minutes on each side, or until they’re a gorgeous golden brown hue with a crunch that makes you smile.
Step 6: Drain and Rest
Once fried, transfer the shrimp to a paper towel-lined plate to drain any excess oil. This keeps the shrimp light and crisp, ensuring every bite is as delightful as the first.
Step 7: Whip Up the Spicy Orange Marmalade Dip
In a small bowl, stir together the orange marmalade and chili sauce. The sweet citrus of the marmalade paired with the spice of the chili sauce creates an exciting dip that complements the coconut shrimp’s flavors beautifully, inviting more than a few double dips.
Step 8: Serve and Enjoy
Serve your crispy fried coconut shrimp alongside the spicy orange marmalade dip while still warm. Watch as everyone’s faces light up with delight—the perfect combination of sweet, spicy, and crunchy is simply unbeatable.
How to Serve Crispy Fried Coconut Shrimp with Spicy Orange Marmalade Dip Recipe
Garnishes
A sprinkle of fresh cilantro or a few thin slices of red chili on top can bring an extra pop of color and a burst of fresh flavor. A wedge of lime on the side adds a tangy brightness that cuts through the richness perfectly, never underestimate the power of a little fresh zestiness alongside your crispy fried coconut shrimp.
Side Dishes
Pairing this dish with light, refreshing sides like a crisp green salad, coconut rice, or even a mango salsa elevates the tropical vibe and balances the richness of the shrimp. These sides add texture and freshness, making the whole meal feel vibrant and complete.
Creative Ways to Present
For an impressive presentation, serve the shrimp on a platter lined with banana leaves or scatter edible flowers around for a festive, tropical touch. You can also serve the spicy orange marmalade dip in mini coconut shell bowls to amplify the island-inspired theme and wow your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the shrimp in an airtight container in the refrigerator. They’ll keep well for up to two days, though they’re best enjoyed the same day for maximum crunch and flavor.
Freezing
To freeze, place the breaded but uncooked shrimp on a baking sheet in a single layer and freeze until solid. Transfer them to a freezer bag or container and use within one month. This way, you can enjoy the crispy fried coconut shrimp with spicy orange marmalade dip recipe any time with minimal prep.
Reheating
Reheat leftover cooked shrimp in a preheated oven at 375°F for about 8-10 minutes. Avoid microwaving as it will make the breading soggy. A convection toaster oven works wonders to bring back that fresh-fried crunch.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw them completely and pat dry to ensure the coating sticks well and fries up crispy.
Is there a way to make this recipe gluten-free?
Yes, simply substitute the all-purpose flour with gluten-free flour and ensure your panko breadcrumbs are gluten-free. This adjustment keeps the dish safe for those with gluten sensitivities without sacrificing crunch.
Can I bake the shrimp instead of frying?
You can, though frying creates that signature crispy texture. For baking, coat and place shrimp on a baking sheet, then bake at 400°F for about 12-15 minutes, flipping halfway. The crunch will be gentler but still delicious.
What other dips go well with coconut shrimp?
Besides the spicy orange marmalade dip, you can try sweet chili sauce, mango chutney, or a tangy remoulade for some fun variety.
How spicy is the orange marmalade dip?
The dip has a mild to moderate spice level depending on how much chili sauce you add. You can adjust it to your preference by using more or less chili sauce.
Final Thoughts
There’s something truly joyful about sinking your teeth into Crispy Fried Coconut Shrimp with Spicy Orange Marmalade Dip Recipe — it’s a dish bursting with flavor, texture, and personality. Whether for a casual night in or a festive gathering, this recipe brings sunshine to your table and a smile to everyone’s face. Give it a try, and you might just discover your new favorite indulgence.
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Crispy Fried Coconut Shrimp with Spicy Orange Marmalade Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Crispy Fried Coconut Shrimp is a delightful appetizer featuring tender shrimp coated in a crunchy mixture of panko breadcrumbs and shredded coconut, fried to golden perfection. Served with a tangy and sweet orange marmalade chili sauce, this recipe offers a perfect balance of flavors and textures in just 25 minutes.
Ingredients
Shrimp and Coating
- 1 lb. peeled and deveined raw shrimp
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded coconut
- 1/4 cup all-purpose flour (for a gluten-free version, use gluten-free flour)
- 2 large eggs
- Salt, to taste
- Pepper, to taste
- Oil for frying (such as vegetable oil)
Dipping Sauce
- 1/2 cup orange marmalade
- 1/4 cup chili sauce
Instructions
- Prepare the shrimp: Peel and devein the shrimp if necessary, then pat them dry thoroughly with paper towels. Dry shrimp ensures the coating adheres well during breading.
- Make egg wash: In a shallow bowl, whisk together the two eggs with a pinch of salt and pepper until fully blended, creating the egg wash for dipping.
- Combine coating mixture: In a separate bowl, mix panko breadcrumbs and shredded coconut evenly, seasoning with salt and pepper to taste to enhance flavor.
- Bread the shrimp: Dredge each shrimp first in the flour to create a dry base, then dip it into the egg wash, and finally coat thoroughly with the panko-coconut mixture. Repeat for all shrimp ensuring an even coating.
- Fry the shrimp: Heat vegetable oil in a frying pan over medium-high heat until hot. Carefully place shrimp in the oil and fry for 2-3 minutes on each side or until they turn golden brown and crispy.
- Drain excess oil: Remove fried shrimp with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil, maintaining crispiness.
- Prepare dipping sauce: In a small bowl, stir together orange marmalade and chili sauce until combined to create a sweet and spicy dip.
- Serve: Present the crispy fried coconut shrimp alongside the orange marmalade chili sauce for dipping, enjoying immediately while hot.
Notes
- For a gluten-free option, substitute all-purpose flour with gluten-free flour and ensure panko breadcrumbs are gluten-free.
- Use fresh shrimp for the best texture and taste.
- Maintain oil temperature carefully to avoid greasy shrimp; too low oil temperature will absorb more oil.
- The orange marmalade chili sauce can be adjusted for heat by modifying the chili sauce quantity.
- Drain shrimp on paper towels to preserve crispness before serving.
