Crispy Coconut Shrimp with Zesty Orange-Chili Sauce

Crispy Coconut Shrimp with Zesty Orange-Chili Sauce

Delight in crispy coconut shrimp with a sweet and spicy orange-chili dipping sauce, perfect for any gathering or a cozy night in.

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Prep Time 15

Cook Time 10

Cooling Time 5

Total Time 30

Servings: 4 pieces

Course: Appetizers

Cuisine: Tropical

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shrimp

1 pound Large Shrimp Peel and devein
1 cup All-Purpose Flour For coating
1 teaspoon Salt Adjust to taste
1 teaspoon Pepper Adjust to taste
2 Large Eggs Beat well
1 cup Sweetened Shredded Coconut
1 cup Panko Breadcrumbs
Oil Canola, Vegetable, or Coconut Oil For frying

For the Dipping Sauce

1/2 cup Orange Marmalade Can substitute with apricot preserves
1/4 cup Sweet Thai Chili Sauce
1/4 teaspoon Salt Adjust to taste
1/4 teaspoon Cayenne Pepper Adjust to taste

Equipment

Dutch oven or deep skillet
Three bowls for breading station

Method

Step-by-Step Instructions

Prepare the shrimp: Peel and devein shrimp, pat dry.
Set up the breading station with flour, eggs, and coconut-Panko mixture.
Heat the oil in a Dutch oven until it reaches 325°F to 350°F.
Dredge the shrimp in the flour, dip in eggs, then roll in the coconut-Panko mixture.
Fry the shrimp in batches for 2-4 minutes on each side until golden brown.
Drain fried shrimp on paper towels.
Mix the dipping sauce ingredients together until smooth.
Serve warm alongside the dipping sauce.

Nutrition

Serving: 4piecesCalories: 300kcalCarbohydrates: 35gProtein: 12gFat: 13gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 150mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 10mg

Notes

Best served immediately for optimal crunchiness. Store leftovers in an airtight container in the fridge for up to 3 days.

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