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
Scale
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.
