This here recipe is dee-lish! And, really surprisingly easy to make! The great thing is, you can fix all the shrimp up the night before, or even up to two days before, keep ‘em refrigerated with a little foil over them, and then fry ‘em up when you’re ready to serve all your hungry guests! I’m tellin’ you, this here Coconut Shrimp with Orange-Chili Dipping Sauce is so tasty, you’re gonna make all kinds of new best friends! YUM!
Coconut Shrimp with Orange-Chili Dipping Sauce
Recipe by: Bobbi Jo Lathan
Recipe type: Entree
Cuisine: Southern
PREP TIME
10 mins
COOK TIME
15 mins
TOTAL TIME
25 mins
INGREDIENTS
Shrimp:
1 pound fresh raw shrimp peeled-deveined and butterflied (cut down the back to open the shrimp up, but not all the way through so each shrimp stays intact)
1 cup unbleached flour
½ cup cornstarch
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
3 egg whites
¾ cup Panko bread crumbs
1 cup shredded sweetened coconut
1 tablespoon granulated sugar
Vegetable oil for frying
Orange-Chili Dipping Sauce:
½ cup orange marmalade
â…“ cup Thai or Asian Chili Sauce
2 teaspoons white rice wine vinegar
¼ teaspoon red pepper flakes or cayenne pepper
1 teaspoon honey
INSTRUCTIONS
Orange-Chili Dipping Sauce:
Just mix all together all the ingredients. Put in a little bowl and set aside to serve with the shrimp.
Coconut Shrimp
Git yourself 3 pie pans or bowls.
Next, git a quart- sized zip lock bag and add the flour, cornstarch, salt, black pepper, and cayenne pepper into the bag, zip it shut and shake ‘til all the ingredients are blended well. Then, pour the mixed flour in the ziplock bag into one of the bowls or pans.
In the second bowl, add the egg whites. Beat them egg whites with a fork ‘til nice and frothy, NOT stiff.
Then, in the third bowl add the Panko bread crumbs, the shredded coconut and the sugar and stir ‘til blended.
Now, take each shrimp, one at a time, by the tails, dredge each one in the flour mixture, then shake off the excess.
Next, dip the flour coated shrimp into the egg whites.
Then, lastly, press the coated shrimps into the Panko-coconut mixture, turning them slowly to get lots of coconut on each shrimp.
Place all the coated shrimps on a platter or baking sheet in a single layer. (You can actually do this earlier and place shrimps in a single layer on the baking sheet pan and refrigerate ‘til you’re ready to cook.)
Git out your skillet and place about ½ inch of oil into the bottom of the pan. Heat the oil over a medium heat. When you toss a smidgen of flour into the hot pan and it sizzles, you’ll know the oil is ready to cook the shrimp.
Place about 6-7 shrimps in the pan. You don’t want to crowd the shrimps in the skillet, so they will cook evenly and they will be easy to turn.
Cook each shrimp about a minute and a half on each side, about 3 minutes total time. If the shrimps are browning too quickly, turn your heat down a little.
Git a slotted spoon or tongs to transfer the cooked shrimps to a pan covered with some paper towels to drain off or soak up any excess oil.
And now lookee' here... try not to eat them all before you serve your guests ’cause these babies is good! Now, serve up all them tasty Coconut Shrimp with the Orange-Chili Dipping Sauce on the side to all your hungry guests! YUM!