Coconut Shrimp with Orange-Chili Dipping Sauce
Coconut Shrimp with Orange-Chili Dipping Sauce
Ingredients
1# large shrimp, peeled and tails left on
½ c. flour
salt & pepper to taste
2 eggs beaten
1 c. sweetened coconut
¾ c. panko breadcrumbs
2 c. oil for frying
Dipping Sauce
½ c. orange marmalade
1/3 c. sweet Thai chili sauce
Instructions
In a small bowl, add flour, salt, and pepper, stir to combine; set aside.
In a separate bowl, add the eggs and beat; set aside. To another bowl, add coconut and panko, stir to combine; set aside.
Heat oil in a skillet or use an electric frying pan. Begin the battering process: Dip each shrimp in flour, dunk in egg and dredge very well in the coconut-panko mixture pressing it on as needed to ensure shrimp is very well coated.
When the oil is at 325-350 degrees, begin frying. Add the shrimp in small batches, fry for 2-4 minutes, flipping as necessary, and frying until as dark and crispy as desired. Remove shrimp to a paper towel and continue frying.
Sauce: in a small bowl, add the marmalade, and Thai chili sauce, stir to combine. Serve with shrimp.