Let’s face it who doesn’t like coconut shrimp. This recipe is easy and tasty!
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Coconut Shrimp with Orange Dipping Sauce
2014-10-12 21:59:20
Let's face it who doesn't like coconut shrimp. This recipe is easy and tasty!
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Nutrition Facts
Serving Size
1166g
Servings
12
Amount Per Serving
Calories 3553
Calories from Fat 836
% Daily Value *
Total Fat 97g
149%
Saturated Fat 56g
279%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 23g
Cholesterol 1023mg
341%
Sodium 3850mg
160%
Total Carbohydrates 545g
182%
Dietary Fiber 35g
140%
Sugars 173g
Protein 116g
Vitamin A
32%
Vitamin C
13%
Calcium
75%
Iron
113%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 2 cups shredded sweetened coconut
- 2 cups bread crumbs
- Kosher salt and freshly ground black pepper
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 24 large shrimp, peeled and deveined
- Vegetable oil, for frying
Dipping Sauce
- 1/2 cup orange marmalade
- 1 to 2 tablespoons dark rum (optional)
What you do
- In a large bowl, combine coconut and bread crumbs and season with salt and pepper.
- Place flour, eggs, and bread crumb mixture into 3 separate bowls.
- Dredge the shrimp in flour and shake off excess.
- Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess.
- Finally, coat the shrimp thoroughly with the bread crumb mixture.
- Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry.
- In a large Dutch oven, heat several inches of oil to 350 degrees F.
- Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch.
- Be careful not to overcrowd shrimp in the oil while frying.
- Drain on paper towels.
For the Dipping Sauce
- Heat the marmalade in a small saucepan over low heat. Thin with rum as desired.
Jessy + Melissa https://www.jessyandmelissa.com/