If you never have had Coconut Shrimp before, you really need to try a batch of these: they are absolutely delicious! Also, there are very few ingredients involved with mastering this recipe. This is definitely best done with an electric deep fryer, but if you adept at deep frying with oil on the stove, than that would work too. Teamed with an exciting and spicy Orange Dipping Sauce that you make yourself, these crunchy and yummy shrimp are a knock-out dish for dinner, great for a lunch with a salad, or—naturally—an incredible appetizer at a cocktail party. The sweetness of the coconut is perfectly off-set by the vinegary chili and orange dipping sauce. What can I say except: “These Coconut Shrimp are pure deep-fried Heaven!!!”
Ingredients:
Shrimp and Coating:
—1/3 cup Flour
—2/3 cup Panko Bread Crumbs
—1 cup Sweetened Shredded Coconut
—1 pound de-veined Shrimp (about 30 medium-sized shrimp)
—2 beaten Eggs
—1 teaspoon Salt
—1 teaspoon Ground Black Pepper
Orange Dipping Sauce:
—1 cup Orange Marmalade
—3 tablespoons Apple Cider Vinegar
—1 teaspoon Red Chili Flakes
Equipment:
A home deep fryer is the best way to do this. However, deep frying on the stove top would certainly work too.
I also found that a pair of kitchen tongs comes in handy for moving the coconut breaded shrimp in and out of the deep frying basket.
Directions:
First make the Orange Dipping Sauce. In a small bowl combine one cup of orange marmalade with the vinegar and the red pepper flakes. Mix, and set aside. Now for the shrimp!
Once the shrimp are de-veined remove the shells from them, with the exception of the tail and last joint. This is one case where they are necessary for lifting them for dredging, breading, and placement in and out of the deep fryer basket. Oh, and for eating them too!
Mix the flour, salt and pepper together in a small bowl.
In another small bowl, mix the coconut and panko bread crumbs.
And, in a third bowl, beat the two eggs with a whisk or a fork.
At this point you should start heating your frying oil. Preheat it to 375 degrees Fahrenheit. Also, make certain that you have removed the basket of your deep fryer before heating the oil. The next process will take a few minutes to accomplish, so make certain you time the heating process right.
For what you are about to do, make sure you leave the remaining tail section of each shrimp free of coating, since you are going to be using this as a handle for several processes.
Dip each individual shrimp in the beaten egg wash, coating all of the meat, and the last stationary segment of the shrimp. Dredge the egg-coated shrimp in the flour, salt and pepper mixture, coating all but the tail segment. Dip the shrimp in the egg once again, coating all of the flour-covered surfaces with beaten egg. You can use a spoon to make certain the egg sticks to the floured shrimp. Place the egg-floured and re-egg-covered shrimp in the coconut and panko bread crumb mixture. Using another spoon or a fork, totally cover the shrimp with the crunchy mixture.
NOTE: To make sure that I got as much coating as humanly possible upon each shrimp, I gently press down on the individual shrimp in the bread crumb and coconut bowl with my fingers or a spoon to make sure I achieved “maximum coating.”
Turn the shrimp over, and bury it again, then press down the coconut and panko bread crumbs to make sure that both sides are loaded with as much crunchy coating as possible.
Once each individual shrimp has a sufficient coating of coconut and panko bread crumbs, carefully place it into the deep fryer basket. At this point, your fryer basket should NOT be in the oil, or even hovering over the oil.
You have a whole pound of shrimp to start breading, so get into it! Individually double-coat each shrimp just like you did the first one. As you complete each shrimp, place it in the fryer basket, lining the bottom of it. Unlike many frying recipes, in this case each individual shrimp can lightly touch each other. Don’t overcrowd them, but since you are coating them with a very dense and dry covering, there should be no sticking together.
NOTE: This being said, I would not advise directly stacking the shrimp in layers on top of each other in the fryer basket. If you have to fry these in two batches, I think you will be better off doing that.
When you have a batch of breaded Coconut Shrimp in your fryer basket, the oil should be at 375 degrees Fahrenheit, its now time for the magic! Descend the basket into the hot oil. The frying process should take no more than two to three minutes. Almost instantly these seafood delicacies will go from unappealingly doughy and raw looking, to fantastically crunchy and brown and exciting!
Like everything you bake or cook or fry, rely on your eyes first with these shrimp. You want to achieve a nice browning of the coconut and coating. Be careful not to overcook them, as you do not want to get a burned coating, and you don’t want the meat of the shrimp to turn tough in texture.
When the first batch comes out of the oil, I would suggest sampling one. If it is crunchy and coco-nutty and yummy and the shrimp is done: you nailed it!
NOTE: These come out of the oil so quickly, you will be tempted to eat one instantly. You might want to wait for at least 30 seconds. Please do not burn your mouth!
If for any reason the sampled shrimp is not yet done, this is the perfect time to give them 30 more seconds in the hot oil.
You can either dip the Coconut Shrimp into the Orange Dipping Sauce, or as you are about to eat them put a spoonful of the sauce on top of the individual shrimp.
These Coconut Shrimp are incredibly great hot with this incredible Orange Dipping Sauce, however they are also great warm or at room temperature. They would work perfectly for as a party hors d’oeuvre, and if you have a heating plate for them that would be an ideal way to serve them.
However you serve these incredible seafood goodies, I promise you that Mark’s Crunchy Coconut Shrimp are mind-blowingly good!
Ingredients:
Shrimp and Coating:
—1/3 cup Flour
—2/3 cup Panko Bread Crumbs
—1 cup Sweetened Shredded Coconut
—1 pound de-veined Shrimp (about 30 medium-sized shrimp)
—2 beaten Eggs
—1 teaspoon Salt
—1 teaspoon Ground Black Pepper
Orange Dipping Sauce:
—1 cup Orange Marmalade
—3 tablespoons Apple Cider Vinegar
—1 teaspoon Red Chili Flakes
Equipment:
A home deep fryer is the best way to do this. However, deep frying on the stove top would certainly work too.
I also found that a pair of kitchen tongs comes in handy for moving the coconut breaded shrimp in and out of the deep frying basket.
Directions:
First make the Orange Dipping Sauce. In a small bowl combine one cup of orange marmalade with the vinegar and the red pepper flakes. Mix, and set aside. Now for the shrimp!
Once the shrimp are de-veined remove the shells from them, with the exception of the tail and last joint. This is one case where they are necessary for lifting them for dredging, breading, and placement in and out of the deep fryer basket. Oh, and for eating them too!
Mix the flour, salt and pepper together in a small bowl.
In another small bowl, mix the coconut and panko bread crumbs.
And, in a third bowl, beat the two eggs with a whisk or a fork.
At this point you should start heating your frying oil. Preheat it to 375 degrees Fahrenheit. Also, make certain that you have removed the basket of your deep fryer before heating the oil. The next process will take a few minutes to accomplish, so make certain you time the heating process right.
For what you are about to do, make sure you leave the remaining tail section of each shrimp free of coating, since you are going to be using this as a handle for several processes.
Dip each individual shrimp in the beaten egg wash, coating all of the meat, and the last stationary segment of the shrimp. Dredge the egg-coated shrimp in the flour, salt and pepper mixture, coating all but the tail segment. Dip the shrimp in the egg once again, coating all of the flour-covered surfaces with beaten egg. You can use a spoon to make certain the egg sticks to the floured shrimp. Place the egg-floured and re-egg-covered shrimp in the coconut and panko bread crumb mixture. Using another spoon or a fork, totally cover the shrimp with the crunchy mixture.
NOTE: To make sure that I got as much coating as humanly possible upon each shrimp, I gently press down on the individual shrimp in the bread crumb and coconut bowl with my fingers or a spoon to make sure I achieved “maximum coating.”
Turn the shrimp over, and bury it again, then press down the coconut and panko bread crumbs to make sure that both sides are loaded with as much crunchy coating as possible.
Once each individual shrimp has a sufficient coating of coconut and panko bread crumbs, carefully place it into the deep fryer basket. At this point, your fryer basket should NOT be in the oil, or even hovering over the oil.
You have a whole pound of shrimp to start breading, so get into it! Individually double-coat each shrimp just like you did the first one. As you complete each shrimp, place it in the fryer basket, lining the bottom of it. Unlike many frying recipes, in this case each individual shrimp can lightly touch each other. Don’t overcrowd them, but since you are coating them with a very dense and dry covering, there should be no sticking together.
NOTE: This being said, I would not advise directly stacking the shrimp in layers on top of each other in the fryer basket. If you have to fry these in two batches, I think you will be better off doing that.
When you have a batch of breaded Coconut Shrimp in your fryer basket, the oil should be at 375 degrees Fahrenheit, its now time for the magic! Descend the basket into the hot oil. The frying process should take no more than two to three minutes. Almost instantly these seafood delicacies will go from unappealingly doughy and raw looking, to fantastically crunchy and brown and exciting!
Like everything you bake or cook or fry, rely on your eyes first with these shrimp. You want to achieve a nice browning of the coconut and coating. Be careful not to overcook them, as you do not want to get a burned coating, and you don’t want the meat of the shrimp to turn tough in texture.
When the first batch comes out of the oil, I would suggest sampling one. If it is crunchy and coco-nutty and yummy and the shrimp is done: you nailed it!
NOTE: These come out of the oil so quickly, you will be tempted to eat one instantly. You might want to wait for at least 30 seconds. Please do not burn your mouth!
If for any reason the sampled shrimp is not yet done, this is the perfect time to give them 30 more seconds in the hot oil.
You can either dip the Coconut Shrimp into the Orange Dipping Sauce, or as you are about to eat them put a spoonful of the sauce on top of the individual shrimp.
These Coconut Shrimp are incredibly great hot with this incredible Orange Dipping Sauce, however they are also great warm or at room temperature. They would work perfectly for as a party hors d’oeuvre, and if you have a heating plate for them that would be an ideal way to serve them.
However you serve these incredible seafood goodies, I promise you that Mark’s Crunchy Coconut Shrimp are mind-blowingly good!