Coconut Shrimp with Orange Dipping Sauce
Coconut crusted shrimp served with a sweet and spicy orange dipping sauce, Enjoy!
Servings: 24
Ingredients
- 24 lg. shrimp peeled, deveined, with tails left on
- Salt and pepper
- 1/2 c. cornstarch
- 3 lg. egg whites beaten until slightly foamy
- 2 c. flaked coconut
- Canola oil for frying
- 1/2 c. orange marmalade
- red pepper flakes to taste
Instructions
- Peel and devein the shrimp leaving the tails on (this can be done by your fish monger). Season shrimp with salt and pepper.
- Set up a dredging station: Add cornstarch to a medium bowl and set aside.
- In a medium bowl, beat egg whites until foamy and set aside.
- Place coconut in a shallow pie plate and set aside.
- Toss shrimp in cornstarch to coat, then dip each one in egg whites and dredge in coconut, pressing the coconut onto the shrimp.
- In a Dutch oven or cast-iron skillet, preheat a couple inches of oil to 350 degrees. Fry shrimp in batches, making sure not to over crowd the pan until golden brown, about 2 to 3 minutes. Use tongs to flip them halfway through cooking.
- In a small bowl, microwave orange marmalade with 1 tablespoon water for about 30 seconds and stir. Sprinkle with pepper flakes and serve with the coconut shrimp.