If you’re craving a dish that perfectly balances crunch, sweetness, and just a hint of spice, you must try the Crispy Fried Coconut Shrimp with Orange Marmalade Dipping Sauce Recipe. It’s one of those incredible recipes that feels fancy but is surprisingly easy to make at home. Imagine tender shrimp enveloped in a golden, crispy coconut-panko crust, paired with a luscious sauce bursting with citrusy marmalade and a kick of chili. This recipe is sure to become your go-to appetizer or light meal, impressing everyone with its vibrant flavors and fun textures.
Ingredients You’ll Need
The ingredients for this Crispy Fried Coconut Shrimp with Orange Marmalade Dipping Sauce Recipe are refreshingly simple but essential to deliver that irresistible texture and balance of sweet and savory flavors. Each item brings something special to the table, from the crunchy coating to the tangy, spicy dip.
- 1 lb. peeled and deveined raw shrimp: Fresh or thawed shrimp should be clean and dry for the crispiest coating.
- 1/2 cup panko breadcrumbs: These Japanese-style breadcrumbs create an ultra-crispy texture that’s lighter than regular breadcrumbs.
- 1/2 cup shredded coconut: Adds natural sweetness and a chewy crunch to the crust.
- 1/4 cup all-purpose flour: Helps the egg mixture stick to the shrimp evenly; swap for gluten-free flour if needed.
- 2 large eggs: Beaten to create the perfect sticky base for the breadcrumbs and coconut to cling to.
- Salt and pepper to taste: Simple seasoning that enhances every bite’s flavor.
- Oil for frying (vegetable or canola): Neutral oil with a high smoke point for perfect frying.
- 1/2 cup orange marmalade: The star of the dipping sauce – sweet, tangy, and fruity.
- 1/4 cup chili sauce: Adds just the right amount of heat to balance the marmalade’s sweetness.
How to Make Crispy Fried Coconut Shrimp with Orange Marmalade Dipping Sauce Recipe
Step 1: Prepare the Shrimp
Start by peeling and deveining your shrimp if they aren’t already prepped. This ensures a clean, tender bite and makes the coating process smoother. Pat them dry using paper towels so the flour and egg adhere properly, setting the stage for that perfect crust.
Step 2: Whisk the Eggs
In a shallow bowl, beat the eggs together with a pinch of salt and pepper. This egg wash acts like glue, helping the breadcrumb and coconut mixture stick beautifully to each shrimp.
Step 3: Combine the Coating
In a second bowl, mix the panko breadcrumbs and shredded coconut. Add a little salt and pepper to this mixture to season every crunchy bite. The panko gives a delicate crispness while the coconut is bursting with natural sweetness and texture.
Step 4: Coat the Shrimp
Now it’s time to dredge each shrimp first in the flour, shaking off any excess. Dip it into the egg wash, making sure it’s fully coated, then roll it generously in the coconut-panko mixture. This triple coating ensures a magnificent golden crust.
Step 5: Fry Until Golden and Crispy
Heat your oil in a frying pan over medium-high heat until shimmering. Carefully place the coated shrimp into the hot oil – don’t overcrowd the pan or the temperature will drop. Fry them for about 2 to 3 minutes on each side until they achieve a gorgeous golden-brown color and irresistible crunch.
Step 6: Drain and Rest
Remove the fried shrimp with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. This keeps them wonderfully crisp as you get ready to serve.
Step 7: Make the Orange Marmalade Dipping Sauce
Whisk together the orange marmalade and chili sauce in a small bowl. This simple yet flavorful sauce complements the coconut shrimp perfectly with its blend of sweetness, citrus brightness, and a spicy undertone.
Step 8: Serve and Enjoy!
Plate your crispy fried shrimp alongside the vibrant orange marmalade dipping sauce and prepare for lots of “mmms” and happy fingers reaching for more.
How to Serve Crispy Fried Coconut Shrimp with Orange Marmalade Dipping Sauce Recipe
Garnishes
Adding a few fresh garnishes can elevate this already fantastic dish. Try sprinkling chopped fresh cilantro or parsley for a pop of color and freshness. A wedge of lime on the side brings a zesty brightness that pairs wonderfully with the sweet and spicy shrimp.
Side Dishes
This recipe shines as a star appetizer or a main course when paired thoughtfully. Serve alongside a crisp green salad, jasmine rice, or steamed vegetables to keep things light and balanced. A fruity slaw with mango or pineapple can also enhance the tropical vibe of the coconut shrimp perfectly.
Creative Ways to Present
For a fun party presentation, arrange the shrimp on a large platter with small bowls of the orange marmalade dipping sauce scattered around for easy sharing. You can even skewer the shrimp on bamboo sticks for a fancy finger food twist that guests will love!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the shrimp separately from the dipping sauce in an airtight container in the refrigerator. They’ll keep well for up to two days but are best enjoyed the same day for maximum crispiness.
Freezing
You can freeze the uncooked breaded shrimp by laying them on a sheet tray in a single layer and freezing until solid. Then transfer them to a freezer bag and cook straight from frozen when ready. This way, you can enjoy Crispy Fried Coconut Shrimp with Orange Marmalade Dipping Sauce Recipe anytime you want!
Reheating
To revive that crispy crunch, reheat leftover shrimp in a preheated oven at 400°F (200°C) on a wire rack for about 5-7 minutes. Avoid microwaves, as they make the crust soggy.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry before breading. Excess moisture will prevent the coating from sticking properly and affect crispiness.
Is it possible to bake the shrimp instead of frying?
Yes, baking is an option for a lighter version. Arrange the coated shrimp on a greased baking sheet and bake at 425°F (220°C) for 12-15 minutes, turning halfway to crisp both sides. Keep in mind, they won’t be as crispy as fried, but still delicious.
How spicy is the dipping sauce?
The orange marmalade sauce is mildly spicy thanks to the chili sauce but the heat is gentle and balanced by the sweetness. You can adjust the level of spice by adding more or less chili sauce as you prefer.
Can I make the dipping sauce in advance?
Yes, the sauce can be made a day ahead and stored in the refrigerator. Give it a good stir before serving to blend the flavors back together.
What else can I serve with this recipe for a fuller meal?
The shrimp pairs wonderfully with steamed rice, a fresh salad, or grilled vegetables. For a tropical flair, a side of mango salsa or avocado salad adds freshness and color.
Final Thoughts
There you have it, a fun and flavorful way to bring a tropical touch to your dinner table with the Crispy Fried Coconut Shrimp with Orange Marmalade Dipping Sauce Recipe. It’s simple enough for a weeknight treat yet impressive for guests or special occasions. Don’t hesitate—grab some shrimp and coconut, and dive into this crispy, sweet, and spicy recipe that’s guaranteed to brighten up your meal rotation!
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Crispy Fried Coconut Shrimp with Orange Marmalade Dipping Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
This Crispy Fried Coconut Shrimp recipe delivers juicy shrimp coated in a crunchy, golden coconut-panko crust. Paired with a sweet and spicy orange marmalade chili dipping sauce, it’s an irresistible appetizer or main dish perfect for sharing.
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 (use gluten-free flour for a gluten-free option)
- 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 not already done. Pat them dry with paper towels to remove excess moisture, which helps the coating stick better.
- Mix the egg wash: In a shallow bowl, whisk together the two eggs with a pinch of salt and pepper until well combined.
- Prepare the coating: In a separate bowl, combine the panko breadcrumbs and shredded coconut. Season with salt and pepper to enhance the flavor.
- Coat the shrimp: Dredge each shrimp first in the flour, shaking off any excess. Next, dip it into the egg mixture ensuring it’s fully coated, then press it into the breadcrumb-coconut mixture to cover evenly. Repeat with all shrimp.
- Fry the shrimp: Heat oil in a frying pan over medium-high heat until hot but not smoking. Carefully place the coated shrimp into the oil. Fry each side for 2-3 minutes until the coating is golden brown and crispy, being careful not to overcrowd the pan.
- Drain the shrimp: Remove the shrimp from the oil with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
- Make the dipping sauce: In a small bowl, mix together the orange marmalade and chili sauce until smooth and combined.
- Serve: Serve the crispy fried coconut shrimp hot alongside the tangy and spicy orange marmalade chili dip for an irresistible appetizer or meal.
Notes
- For a gluten-free version, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Ensure shrimp are patted dry before coating to get the crispiest crust.
- Do not overcrowd the pan when frying, as this lowers oil temperature and results in soggy shrimp.
- The orange marmalade chili sauce can be adjusted by adding more chili sauce for extra heat or more marmalade for sweetness.
- Use medium to large shrimp for best results.
