Coconut Shrimp with Spicy Orange Marmalade Sauce recipe

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Ingredients

1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 egg
1 teaspoon water
1 cup coconut milk
1 cup coconut flakes
1 pound large shrimp, peeled and deveined, tails left intact
1 cup vegetable oil for frying
½ cup orange marmalade
1 teaspoon horseradish

Nutrition Info

687.3 calories
carbohydrate: 72 g
cholesterol: 197.6 mg
fat: 35 g
fiber: 4 g
protein: 25.4 g
saturatedFat: 18.7 g
servingSize: -
sodium: 552.3 mg
sugar: 31.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.

  2. Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating, return to flour and cover again. Dip in coconut milk, roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.

  3. Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.

  4. Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.

Recipe Yield

4 servings

Recipe Note

Shrimp coated in coconut flakes, golden fried with a sweet and spicy dipping sauce.

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