Fried Coconut Shrimp With Orange Marmalade Dip
30 min
|
intermediate
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 10 min | 30 min |
Introduction
Ingredients (4 servings)
Ingredients for the Coconut Shrimp
Ingredients for the Orange Marmalade Dip
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How to Make Fried Coconut Shrimp With Orange Marmalade Dip
-
Mix the dip
Stir the marmalade, orange liqueur, lime juice, rice vinegar, sweet chili sauce, and salt until smooth.
Cover and chill the dip while you fry the shrimp.
-
Set up the breading station
Pat the shrimp very dry so the coating sticks better.
Mix the flour, salt, pepper, and paprika in one shallow bowl.
Whisk the eggs and water in a second bowl.
Combine the panko and shredded coconut in a third bowl.
-
Coat the shrimp
Dredge each shrimp in seasoned flour, then egg, then the coconut mixture.
Press the coating gently so it adheres well.
Set the breaded shrimp on a tray in a single layer.
-
Heat the oil
Pour 2 inches of oil into a heavy pot or deep skillet.
Heat it to 350°F and keep a thermometer nearby for steady frying.
-
Fry in batches
Fry a few shrimp at a time for 2 to 3 minutes per side.
Turn them once, and cook until deeply golden and crisp.
Move the shrimp to a paper towel-lined rack or plate.
-
Serve right away
Serve the shrimp hot with the chilled orange marmalade dip.
Add lime wedges or sliced scallions for a fresh finish if you like.
Substitutions
- All-purpose flour for cup-for-cup gluten-free flour
- A cup-for-cup blend keeps the coating crisp and lets more coconut flavor come through. Rice-based blends brown especially well.
- Orange liqueur for orange juice and orange zest
- This keeps the dip bright and citrusy without extra alcohol. The zest adds fragrant oils and a fresher orange note.
- Panko breadcrumbs for gluten-free panko or crushed rice cereal
- Both options keep the crust crunchy and work well with coconut. Crushed rice cereal gives a fun, extra-crisp bite.
Tips
- Chill before frying
- Ten minutes in the fridge helps the coating set. That step reduces shedding in the hot oil.
- Use a wire rack
- A rack keeps steam from softening the crust after frying. Paper towels alone can trap moisture underneath.
- Watch oil temperature closely
- Oil below 350°F makes the coating greasy. Oil above 375°F darkens the coconut before the shrimp finish cooking.
- Leave the tails on
- Tails give guests an easy handle for dipping. They also make the platter look cleaner and more restaurant-style.
Nutrition Facts *
| Energy | 446 | kcal |
|---|---|---|
| Protein | 30 | g |
| Total Fat | 10 | g |
| Carbohydrates | 62 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is the coconut coating falling off?
- The shrimp were likely wet, or the coating was not pressed on firmly. Pat them dry and chill the breaded shrimp first.
- Can I bread the shrimp ahead of time?
- Yes, up to 4 hours ahead works well. Keep them uncovered in the fridge, then fry right before serving.
- Can I bake or air-fry these instead?
- Yes, but the crust will be slightly less rich. Bake at 425°F for about 12 minutes, or air-fry at 400°F for 8 minutes.
- How do I know when the shrimp are done?
- The shrimp should look opaque, and the coating should be deep golden. Shrimp that curl very tightly are often overcooked.
Serving Suggestions
A plate of these shrimp pairs beautifully with sparkling wine, crisp lager, or iced tea with lime.
For a fuller meal, serve them over coconut rice with mango slaw or a simple cucumber salad.
A little chopped cilantro or extra lime zest adds fresh color and a brighter finish.
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