Crisp Coconut Shrimp With Oriental Dipping Sauce

Total Time
30mins
Prep 15 mins
Cook 15 mins

A Thai influenced appetizer that DD#1 (the chef) rates highly. I dont like fish so personally have not tried it but she had fixed it many time and it always gets rave reviews.

Ingredients Nutrition

Directions

  1. In a small bowl, combine marmalade, green onion, lime juice and cayenne pepper and 2/1/8 tsp salt; mix well.
  2. Set aside.
  3. In another small bowl, beat together egg, cornstarch and 1/8 tsp salt with a fork or wire whisk until smooth.
  4. In a shallow dish or bowl, combine coconut and bread crumbs.
  5. Dip shrimp in egg mixture; coat with combined coconut and crumbs.
  6. Fry in oil in 3 to 4 batches until shrimp is golden brown.
  7. Drain on paper towels. Serve with Oriental Dipping Sauce.
Most Helpful

I've been trying different shrimp recipes in an effort to develop an appreciation for them. This one did the trick. I didn't want to use a three dip method (flour or cornstarch, then egg, then coconut) so I picked this method instead. I didn't use the dip suggested, but instead ate it with a sweet thai chili sauce. Very good, very easy, and something I will do again and again. Thanks for sharing!

Gina*S December 25, 2006

Oh my. Oh my. Delish, like candy! I had left over toasted coconut and crumbs from macadamia nut cookies so I used that plus the bread crumbs. Yumm! I drizzled the glaze over the top and this ate with my fingers! Add some garlic mashed potatoes on the side and it would be a complete dinner! Wonderful, thank you for posting this!

Amie in Arizona June 02, 2006