Entrée: United States – Coconut Shrimp
Serving Size: 4
Approximate Time
Prep
30 min
Cook
10 min
Additional
15 min
Total
55 min
Ingredients
1 lb (450 g) large shrimp (16-20 count), peeled and deveined, tails left on
1 / 2 cup (60 g) all-purpose flour
1 tsp kosher salt, divided
1 / 2 tsp freshly ground black pepper
1 / 2 tsp garlic powder
1 / 4 tsp cayenne or paprika
2 large eggs
2 tbsp (30 ml) coconut milk or water
1 cup (85 g) sweetened shredded coconut (or unsweetened, if preferred)
1 cup (60 g) panko breadcrumbs
About 3 cups (720 ml) neutral oil for frying
Lime wedges, for serving
1 / 2 cup (160 g) orange marmalade
1 tbsp (15 ml) rice vinegar
1 tsp soy sauce
1 tsp sriracha or chili-garlic sauce (optional, to taste)
1 tbsp (15 ml) fresh lime juice
Instructions
Pat the shrimp very dry with paper towels.
Set up three shallow bowls: (1) Mix the flour, 1/2 teaspoon of the salt, black pepper, garlic powder, and cayenne; (2) Beat the eggs with the coconut milk or water; (3) Combine the shredded coconut, panko, and remaining 1/2 teaspoon salt.
Dredge each shrimp in the seasoned flour, shaking off excess; dip into the egg, letting the excess drip, then press firmly into the coconut-panko so it adheres. Place breaded shrimp on a wire rack and refrigerate 10-15 minutes to set the coating.
Pour 1 1/2 to 2 inches of oil into a heavy pot and heat to 350°F (175°C). Set a clean wire rack over a baking sheet for draining.
Fry the shrimp in batches without crowding, turning once, until deeply golden and the shrimp are opaque and just cooked through, about 2-3 minutes total per batch. Transfer to the rack and immediately sprinkle with a pinch of salt.
Make the dipping sauce: In a small bowl, whisk the orange marmalade, rice vinegar, soy sauce, sriracha (if using), and lime juice until smooth.
Serve the coconut shrimp hot with lime wedges and the dipping sauce.
Optional baking/air-fryer method: Spray or brush the breaded shrimp lightly with oil. Bake on a rack over a sheet at 425°F (220°C) for 10-12 minutes, flipping once, or air-fry at 390°F (200°C) for 6-8 minutes, until golden and cooked through.
Serves 4 as an appetizer.
