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Crispy Coconut Shrimp with Sweet Chili Orange Sauce
Treat yourself to the ultimate combination of crispy coconut breading and juicy shrimp, paired with a sweet chili orange sauce that’s equal parts tangy and spicy. This easy-to-make recipe brings tropical vibes to your table, perfect for everything from casual weeknight dinners to showstopping appetizers for your next gathering!
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Servings: 4
Calories: 715kcal
Equipment
- Deep Fryer or Dutch Oven
- Food Processor or Blender
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Ingredients
For the Shrimp:
- 1 pound Large Gulf Brown Shrimp peeled, deveined, and butterflied
- 2 eggs
- ¼ cup water
- ⅔ cup cornstarch divided
- 1 (7 ounce) package sweetened flaked coconut preferably small flakes
- 1 tablespoon sugar
- 1 teaspoon Kosher salt
- ½ teaspoon garlic powder
- ½ cup all purpose flour
- 3 cups Peanut Oil for deep frying (soybean or peanut oil works well)
For the Sweet Chili Orange Marmalade Sauce:
- ½ cup sweet chili sauce
- 1 cup orange marmalade e.g., Smuckers
- 1 (1-inch) piece fresh ginger peeled and sliced
Instructions
Prepare the Breading
- In a small bowl, whisk together the eggs and water. Set aside.
- Place ⅓ cup of cornstarch in a shallow bowl for dusting the shrimp.
- In a separate bowl, combine the remaining ⅓ cup of cornstarch, coconut flakes, sugar, salt, garlic powder, and flour. Mix well to create the breading mixture.
Bread the Shrimp
- Dust each shrimp lightly with cornstarch, ensuring an even coat.
- Dip the shrimp into the egg wash, letting any excess drip off.
- Coat the shrimp generously in the coconut breading mixture, pressing it firmly onto the shrimp for better adhesion.
Fry the Shrimp
- Heat oil in a deep fryer or large pot to approximately 350°F (175°C).
- Carefully add the breaded shrimp to the hot oil, working in batches to avoid overcrowding.
- Fry the shrimp until golden brown and cooked through. The shrimp will float to the top when done.
- Remove the shrimp with a slotted spoon and drain on a plate lined with paper towels.
Make the Sweet Chili Orange Marmalade Sauce
- Combine the sweet chili sauce, orange marmalade, and sliced ginger in a food processor or blender.
- Process until smooth and well-blended.
- Transfer to a serving dish and serve alongside the shrimp as a dipping sauce.
Notes
Ingredient Substitutions:
- Shrimp: Substitute with chicken tenders or firm tofu for a non-seafood alternative.
- Flaked Coconut: Use panko breadcrumbs for a less sweet, crunchier texture.
- Orange Marmalade: Apricot preserves can be used as a substitute.
Nutrition
Serving: 1 serving plus ¼ of the sauce | Calories: 715kcal | Carbohydrates: 105g | Protein: 20g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 225mg | Sodium: 1622mg | Potassium: 212mg | Fiber: 1g | Sugar: 66g | Vitamin A: 373IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 2mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.