COCONUT SHRIMP WITH ORANGE-CHILI DIPPING SAUCE

Coconut Shrimp with Orange-Chili Dipping Sauce image

The recipe is an Outback Steakhouse copycat, fast, easy, and guaranteed to trump restaurant and take-out versions. Perfectly crispy on the outside, juicy on the inside, and full of coconut flavor without being heavy or greasy. It's a three bowl battering process - flour, eggs, and coconut and Panko breadcrumbs before frying. I fry in canola oil because it's less expensive than coconut oil but coconut oil gives an extra pop of coconut flavor. Use sweetened shredded coconut and Panko breadcrumbs for the best results. The Thai chili sauce adds savoriness and heat to the sweet orange marmalade and the spicy-sweetness of the dip is addictively good.

Provided by @MakeItYours

Number Of Ingredients 11

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Ingredients

1 pound large shrimp, peeled and deveined with tail on
1/2 cup flour
salt and pepper, to taste
2 large eggs, beaten
1 cup sweetened shredded coconut
3/4 cup Panko breadcrumbs
about 2 cups canola, vegetable, or coconut oil, for frying
1/2 cup orange marmalade
1/3 cup sweet Thai chili sauce
pinch salt, optional and to taste
pinch cayenne pepper, optional and to taste

Steps:

Shrimp - Clean the shrimp; set aside.
To a small bowl, add the flour, salt and pepper, stir to combine; set aside.
To a separate small bowl, add the eggs and beat; set aside.
To a separate medium bowl, add the coconut, Panko, stir to combine; set aside.
To a Dutch oven or large skillet, add the oil and heat over medium-high heat. While oil heats up, begin the battering process.
Dip 1 shrimp in flour, dunk in egg, and dredge very well in the coconut-Panko mixture pressing it on as needed to ensure shrimp is very well coated (I re-drege some of the more skimpy-coated shrimp if I have extra coating mixture after they've all been coated once); set aside on a platter while you repeat battering process with all remaining shrimp. After all shrimp have been battered, begin frying. I take the temperature of the oil and 325F to 350F is recommended for best results; wait to fry until your oil is hot enough to ensure a crispy coating.
Add the shrimp in small batches (4 to 6 at a time) to the hot oil, frying for about 2 to 4 minutes, flipping asnecessary, and frying until as dark and crispy as desired. Frying time will vary based on pan size, size of shrimp, and personal preference. Frying in small batches helps the oil stay at a hotter temperature which ensures a crispy crust. After frying, remove from oil, place on paper towels, and continue the frying process until all shrimp have been fried.
Sauce - To a small bowl, add the marmalade, Thai chili sauce, optional salt, optional cayenne pepper, stir to combine, taste, and adjust ratios if desired. Serve shrimp and sauce immediately. Shrimp are best warm and fresh although leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheating in a 350F oven is better than microwaving to help coating stay as crispy as possible.