I don’t think there’s ever a time when I don’t get TOTALLY excited about eating these. Coconut shrimp is just so delicious, and it tastes even better with this spicy sweet dipping sauce. There’s a lot of variation in coconut shrimp, but I prefer to use unsweetened coconut instead of sweetened. I think the sweetened coconut makes it taste like a shrimp macaroon, and is a bit too sweet. Take a look at your local grocery store for the unsweetened coconut, and if you have a Whole Foods nearby, I find the unsweetened coconut both in the bulk/scoop section with all the grains and also in the baking section. Oh, and definitely go with panko rather than regular bread crumbs. It will make ALL the difference in the crispiness. Here’s the recipe:
1 lb 21/25 shrimp, peeled, deveined, tail still intact
1 cup shredded unsweetened coconut
1/2 cup panko bread crumbs
2 eggs, whisked
1 cup flour
salt and pepper
1/4 cup orange marmalade
1/4 cup apricot jam
dash of sriracha or chili sauce, to taste
Start by seasoning all of your shrimp on both sides with salt and pepper. Set up your breading station by having the flour in your first bowl, eggs in the second bowl, and the coconut and panko in the third bowl (whisk to combine). Set a platter or large sheet of wax paper onto your counter, and dip all the shrimp in the flour, then the eggs, then the panko coconut, and lay them out to sit until ready to fry. The most important thing to remember here is to let all the excess drip off. If you’ve ever had breading fall off, it means you didn’t shake off excess flour and/or egg.
In batches, fry the shrimp at 350 degrees F for 3 minutes, then remove them to a paper towel. I find that 3 minutes is perfect for my size shrimp (21-25 per pound), but if you have smaller shrimp, they will cook faster.
Stir together the orange marmalade, apricot jam, and chili sauce to taste, and serve as a dipping sauce for the shrimp. Enjoy!
Click here for the printable recipe.