Recipe Background
Beach House Coconut Shrimp is a beach trip for your taste buds! Crispy, golden fried shrimp, coated in hot spices and tropical coconut, is a vacation for the senses! With the fruity, sweet, and tangy dipping sauce, Beach House Coconut Shrimp is a quick and delicious starter that goes well with a relaxing evening, whether you're by the beach or not!
Beach House Coconut Shrimp is a beach trip for your taste buds! Crispy, golden fried shrimp, coated in hot spices and tropical coconut, is a vacation for the senses! With the fruity, sweet, and tangy dipping sauce, Beach House Coconut Shrimp is a quick and delicious starter that goes well with a relaxing evening, whether you're by the beach or not!
Ingredients
For the shrimp:
- 1 1/2 pounds jumbo shrimp peeled and deveined, tails on
- 3/4 cup all-purpose flour
- 1 egg
- 1/3 cup milk
- 1 cup shredded unsweetened coconut
- 1/2 cup panko breadcrumbs
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red chili flakes
- 1/2 cup coconut oil
- vegetable oil to taste
For the dipping sauce:
- 1/4 cup orange or peach marmalade
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon lime juice
- 1 1/2 teaspoons soy sauce
- lime wedges optional, to taste, for serving
Directions
- Using paper towels, pat the shrimp very dry, then refrigerate the shrimp until ready to use.
- On a plate, add the flour.
- In a wide, shallow bowl, add the egg and the milk and whisk to combine.
- In another wide, shallow bowl, add the shredded coconut, the panko, the salt, the black pepper, and the red chili flakes and stir to combine.
- Working in batches, dredge the shrimp in the flour until they are coated completely.
- Dredge the flour-coated shrimp in the egg mixture and then immediately coat them in the coconut mixture.
- Transfer the coated shrimp to a sheet tray and repeat until all of the shrimp are coated.
- In a large skillet over medium-high heat, add the coconut oil and the vegetable oil and heat until very hot, about 350 degrees F. The oil mixture should equal a depth of about 1/4-inch.
- Add 1/2 of the coated shrimp in a single layer to the hot oil and cook, turning the shrimp once, until they are golden-brown and reach an internal temperature of 145 degree F, about 30 seconds-1 minute per side.
- Using a slotted spoon, transfer the shrimp to a paper-towel-lined plate to drain.
- Repeat the cooking process with the remaining shrimp.
- In a bowl, add the marmalade, the chili sauce, the lime juice, and the soy sauce and whisk to combine.
- Serve the shrimp hot with the dipping sauce and the lime wedges.
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