Description

Crispy coconut shrimp paired with a sweet and spicy chili dipping sauce makes for a perfect appetizer or snack. The shrimp are coated in a crunchy coconut breading and can be deep or shallow fried for a golden, flavorful crust. The tangy orange marmalade and apricot jam combined with a hint of sriracha create a deliciously balanced dipping sauce that complements the shrimp beautifully.

Ingredients

Scale

Shrimp and Breading

1 lb 21/25 shrimp (peeled, deveined, tail still intact)
Salt, to taste
Black pepper, to taste
1 cup flour
2 large eggs, whisked
1 cup shredded unsweetened coconut
Tallow or coconut oil, for frying

Sweet Chili Dipping Sauce

1/4 cup orange marmalade
1/4 cup apricot jam
Dash of sriracha or chili sauce, to taste

Instructions

Season the shrimp: Start by seasoning all of the shrimp on both sides with salt and black pepper to enhance their flavor before breading.
Prepare the breading stations: Set up three shallow bowls: one with flour, one with whisked eggs, and one with shredded unsweetened coconut to create the coating layers.
Bread the shrimp: Dip each shrimp first into the flour, shaking off the excess, then into the egg, and finally coat it thoroughly with coconut, shaking off extra to ensure the breading stays intact during frying. Place the breaded shrimp on a platter or sheet of wax paper.
Deep fry the shrimp: Heat several inches of tallow or coconut oil in a deep pan to 350°F. Fry the shrimp in batches (about half a pound at a time) for 2 minutes, or until golden brown and fully cooked (internal temperature 120°F). Drain on paper towels.
Shallow fry alternative: Pour about 1/2 inch of tallow or coconut oil into a skillet and heat over medium-high to 350°F. Cook shrimp in a single layer for 60 seconds per side until cooked through and golden. Drain on paper towels.
Make the dipping sauce: In a small bowl, combine orange marmalade, apricot jam, and sriracha or your preferred chili sauce to taste. Stir well to blend the sweet and spicy flavors.
Serve immediately: Plate the crispy coconut shrimp alongside the sweet chili dipping sauce for dipping and enjoy while hot for the best texture and flavor.

Notes

For a gluten-free version, substitute all-purpose flour with rice flour or gluten-free flour blend.
You can adjust the heat level of the dipping sauce by varying the amount of sriracha or chili sauce.
Use fresh coconut or high-quality frozen shredded coconut for the best flavor and texture.
Ensure oil temperature stays consistent to avoid greasy shrimp and ensure even cooking.
Cooking times may vary slightly depending on shrimp size, so checking internal temperature is recommended for perfect doneness.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 6 shrimp with dipping sauce
Calories: 320 kcal
Sugar: 8 g
Sodium: 400 mg
Fat: 18 g
Saturated Fat: 12 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 120 mg

Keywords: coconut shrimp, sweet chili sauce, appetizer, fried shrimp, seafood, party snack, coconut breading