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
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 (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.
