Fried Coconut Shrimp with Orange Marmalade Dip
Crispy coconut shrimp fried to golden and served with a sweet-and-spicy orange marmalade dip. Ready in just 30 minutes, perfect for a snack, appetizer, or quick dinner.
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Ingredients
For the Coconut Shrimp
- 1 lb peeled and deveined raw shrimp
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded coconut
- 1/4 cup all-purpose flour or gluten-free flour for a gluten-free option
- 2 large eggs
- Salt and pepper to taste
- Oil for frying such as vegetable oil
For the Orange Marmalade Dip
- 1/2 cup orange marmalade
- 1/4 cup chili sauce
Instructions
- Pat the shrimp dry with paper towels to remove any moisture.
- Mix flour with a pinch of salt and pepper in one bowl. Beat eggs in a second bowl.
- Combine shredded coconut and panko in a third bowl.
- First, dredge the shrimp in the flour, then dip them in the egg.
- and finally coat in the coconut-panko mixture, pressing lightly so it sticks.
- Heat oil in a small pot to 350°F (175°C). Fry shrimp in batches for 2–3 minutes until golden and crispy. Drain on paper towels.
- Mix orange marmalade and chili sauce in a small bowl. Adjust to taste if you like it sweeter or spicier.
- Serve the shrimp hot with the orange marmalade dip on the side.
Servings: 4
Calories: 320kcal