Description
These crispy fried coconut shrimp are a deliciously crunchy treat, featuring succulent shrimp coated in a mixture of panko breadcrumbs and shredded coconut. Served with a sweet and tangy orange marmalade dip, this dish makes a perfect appetizer or party snack.
Ingredients
Scale
For the Shrimp:
- 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)
For the Orange Marmalade Dip:
- 1/2 cup orange marmalade
- 1/4 cup chili sauce
Instructions
- Prepare the shrimp by peeling and deveining them if necessary. Pat the shrimp dry with paper towels to ensure the coating sticks properly.
- In a shallow bowl, whisk together the eggs with a pinch of salt and pepper.
- In a separate bowl, combine panko breadcrumbs and shredded coconut. Add salt and pepper to taste.
- Dredge each shrimp first in flour, then dip it into the egg mixture, and finally coat it in the breadcrumb-coconut mixture. Repeat with all the shrimp.
- Heat oil in a frying pan over medium-high heat. Once hot, carefully place the shrimp in the oil. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the shrimp from the oil and drain them on a paper towel-lined plate.
- For the dip, mix together the orange marmalade and chili sauce in a small bowl.
- Serve the crispy fried coconut shrimp with the orange marmalade dip.
Notes
- For a gluten-free version, use gluten-free flour and make sure your panko breadcrumbs are gluten-free.
- Make sure the oil is hot enough before frying to achieve the desired crispiness.
- You can store leftover shrimp in an airtight container in the fridge for up to 2 days, but they are best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American