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Coconut Shrimp with Orange-Chili Dipping Sauce Recipe

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3.9 from 8 reviews

Crispy coconut shrimp fried to golden perfection and served with a tangy orange-chili dipping sauce. This quick and easy recipe combines sweet shredded coconut and crunchy panko breadcrumbs for a flavorful crust, complemented by a zesty orange marmalade and sweet Thai chili sauce dip. Perfect as an appetizer or light main dish, ready in just 15 minutes.

  • Total Time: 15 minutes
  • Yield: 1 serving (approximately 1 pound of shrimp)

Ingredients

Shrimp and Coating

  • 1 pound large shrimp (peeled and deveined with tail on)
  • 1/2 cup all-purpose flour
  • Salt and pepper (to taste)
  • 2 large eggs (beaten)
  • 1 cup sweetened shredded coconut
  • 3/4 cup Panko breadcrumbs
  • About 2 cups canola oil (or vegetable or coconut oil, for frying)

Orange-Chili Dipping Sauce

  • 1/2 cup orange marmalade
  • 1/3 cup sweet Thai chili sauce
  • Pinch salt (optional and to taste)
  • Pinch cayenne pepper (optional and to taste)

Instructions

  1. Prepare the shrimp: Clean the shrimp by peeling and deveining, leaving the tails on, then set aside for battering.
  2. Prepare the coating stations: In a small bowl, mix the flour with salt and pepper. In a separate small bowl, beat the eggs. In a medium bowl, combine the shredded coconut and panko breadcrumbs.
  3. Heat the oil: Pour about 2 cups of oil into a Dutch oven or large skillet and heat over medium-high heat, aiming for an oil temperature between 325°F and 350°F for best frying results.
  4. Batter the shrimp: Dip each shrimp first into the seasoned flour, then into the beaten eggs, and finally dredge thoroughly in the coconut-panko mixture, pressing the coating onto the shrimp to ensure it sticks well. Set the coated shrimp aside on a platter and recoat any shrimp with skimpy coverage using leftover mixture.
  5. Fry the shrimp: Add the shrimp in small batches (4 to 6 at a time) to the hot oil. Fry for about 2 to 4 minutes, flipping as needed, until the coating is golden brown and crispy. Frying in small batches helps maintain the oil temperature, ensuring a crunchy crust.
  6. Drain the shrimp: Remove the fried shrimp using a slotted spoon and place them on paper towels to drain excess oil. Repeat the frying process with remaining shrimp.
  7. Make the dipping sauce: In a small bowl, combine the orange marmalade, sweet Thai chili sauce, and, if desired, a pinch of salt and cayenne pepper. Stir well, taste, and adjust seasoning or ratios to your preference.
  8. Serve: Serve the coconut shrimp warm with the orange-chili dipping sauce immediately for best flavor and texture.

Notes

  • Maintaining the oil temperature between 325°F and 350°F is key for a crispy coating.
  • Coat shrimp thoroughly with the coconut-panko mixture to ensure an even, crunchy crust.
  • Fry shrimp in small batches to prevent crowding and cooling the oil.
  • Use fresh shrimp for the best texture and flavor.
  • Adjust the sweetness and heat of the sauce to your taste by modifying the orange marmalade and chili sauce ratios.
  • Leftover sauce can be stored in the refrigerator for up to 3 days.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Find it online: https://avascooking.com/coconut-shrimp-with-orange-chili-dipping-sauce-recipe/