Coconut-flakes-coated shrimp are golden-fried and served with a sweet and sour dipping sauce.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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.
- 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.
- Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 687 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 198 mg |
| Dietary Fiber | 4 g |
| Protein | 25 g |
| Saturated Fat | 19 g |
| Sodium | 552 mg |
| Sugars | 31 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
The Coconut Shrimp dish was outstanding. I add the coconut milk to the eggs to give an extra coat. I add Frank’s Hot Sauce to the Orange Marmalade and Chili Pepper Sauce, two jalapeno peppers, half of a yellow bell peppers and simmer low. Don’t forget the lemon and lime juice. Side dish- Saffron Rice w/pineapples slices cut smaller, also add one yellow bell peppers (diced). Add saute garlic and peppers to the rice. Happy Eating,