Coconut Shrimp with Spicy Citrus Sauce
Serves 4 as a main course or 8 as an appetizer
What you’ll need:
2 pounds jumbo shrimp, (16-20 per pound) peeled, de-veined and butterflied
1 cup all-purpose flour
½ cup cornstarch
2 teaspoons paprika
1 teaspoon salt
2 eggs at room temperature, beaten with 1 ounce water
1 (7 oz.) package panko crumbs
Equal amount sweetened flake coconut to panko breadcrumbs
2 cups vegetable oil such as peanut (preferred) or canola
Spicy Citrus Dipping Sauce
1 (8 ounce) jar orange marmalade
2 Tablespoons horseradish, or to taste
3 Tablespoons lemon juice
2 Tablespoons whole grain Dijon mustard
½ teaspoon grated lemon rind
Hot pepper flakes to taste (optional)
- Make your dipping sauce by combining the citrus sauce ingredients together. You can hand mix or use a blender. Mix well and adjust to your own personal taste. Set aside.
- Thaw the shrimp if frozen. Butterfly and pat dry. Set aside on paper towels.
- You will need 3 shallow bowls. In the first bowl, mix together the flour, cornstarch, paprika and salt.
- In the second bowl, beat eggs with water.
- In the third bowl, mix panko and coconut together in equal amounts, like 1 cup to 1 cup. You will likely need to mix more as you progress through all the shrimp.
- Start the coating process by dredging the shrimp with the flour-cornstarch mixture and shake off excess; then into the egg and water, then into the panko-coconut mixture, being certain to fill all the nooks and crannies with the coconut and panko. Place completed shrimp on a large platter or cookie sheet. This can be done up to two hours in advance and refrigerated until ready to fry.
- Heat oil in a deep fryer or wok to 350 degrees.
- When oil is hot, fry shrimp without crowding pan until golden brown, about 3 minutes. Drain on paper towels.
- You can keep shrimp warm for up to 1 hour on a cookie sheet in a 200 degree oven.
- Great served with plain rice with chives or coconut rice.
- Also try some spicy edamame which is easy to prepare by using frozen, defrosted edamame in the shell.
- Directions: Using a small wok of frying pan, add 2 cloves sliced garlic to 1 teaspoon olive oil and fry garlic until golden. Add edamame (dried with paper towels) and toss in 2 teaspoons (or to taste) hot chili flakes. Toss around until soy beans are warm. Add 2 to 3 Tablespoons Tamari or light soy sauce and turn heat to medium high. Toss edamame in mixture until coated and thickened. Delicious! Just like the sushi restaurant!!