Prep 20 mins
Cook 20 mins
This is courtesy of Bobby Deen and the food network. If you love coconut shrimp, you will love this recipe!! The coconut actually sticks to the shrimp and the sauce is great! Very how much red pepper flakes to taste and enjoy.
- 118.29 ml orange marmalade
- 19.71 ml rice wine vinegar
- 2.46 ml crushed red pepper flakes
- peanut oil (for frying)
- 118.29 ml all-purpose flour
- 4.92 ml salt
- 2.46 ml baking powder
- 158.51 ml water
- 473.18 ml shredded sweetened coconut
- 118.29 ml breadcrumbs
- 453.59 g shrimp, peeled and deveined
- Dipping Sauce:.
- Add all the sipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
- In a large, heavy pot, heat 2-inches of the peanut oil to 325degrees f. Or use a deep fryer.
- Meanwhile in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
- In a wide shallow bowl, toss the coconut and bread crumbs together.
- Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the cocnut adhere.
- Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.
- Serve the shrimp with the dipping sauce.
Made both the shrimp and the sauce and its excellent!!! I did sub the water, for coconut water for more coconut flavor. It is very easy to make. Just make sure you really press on the crumbs and coconut to keep all the breading on when frying
I only tried the batter recipe. YUMMY! Next time I will definitely cook more shrimp, this recipe was a keeper
I only made the sauce. It is very good, very spicy. I served it with shrimp that I grilled, and it was great.