Coconut Shrimp with Orange-Chili Dipping Sauce – Crispy, Sweet Coconut Shrimp with a Tangy Dip

This Coconut Shrimp with Orange-Chili Dipping Sauce is a perfect appetizer or snack, offering a delightful balance of sweet and savory. The shrimp are coated in a crispy coconut and Panko breadcrumb mixture, then fried to a golden perfection. Paired with a tangy orange-chili dipping sauce, each bite is bursting with flavor and crunch. The combination of textures and tastes in this dish is irresistible, making it ideal for any gathering or a special treat for yourself.

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This recipe is quick and easy, and the orange-chili sauce adds just the right amount of sweetness and heat to complement the crispy shrimp.

Fun Fact: Why Coconut and Shrimp Are a Match Made in Flavor Heaven!

The natural sweetness of coconut pairs beautifully with the savory flavor of shrimp, creating a balanced bite that's both tropical and indulgent. The crispy Panko and coconut coating provides a fantastic crunch, while the dipping sauce offers a zesty contrast that makes this dish stand out.

Storage and Serving Tips

Coconut shrimp are best served hot and fresh, but leftovers can be stored in the fridge for up to 3 days. To keep the coating crispy, reheat the shrimp in a 350°F oven rather than the microwave. You can also freeze the shrimp for up to 2 months and reheat them in the oven when ready to enjoy.

Cooking Tips

Make sure to press the coconut and Panko coating firmly onto the shrimp to ensure an even, crispy crust. Frying the shrimp in small batches helps keep the oil hot, which is key for achieving a perfect crispy texture.

Nutritional Information (Per Serving, Based on 4 Servings):

• Calories: 550 kcal
• Fat: 30g
• Carbohydrates: 40g
• Protein: 25g
• Sugar: 12g
• Sodium: 750mg
• Fiber: 3g

This dish offers the perfect balance of crunchy, sweet, and savory flavors, making it a must-try for any seafood lover!

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Coconut Shrimp with Orange-Chili Dipping Sauce Recipe

Ingredients:

For the Shrimp:

• 1 pound large shrimp (peeled and deveined, with the tail on)
• ½ cup all-purpose flour
• Salt and pepper (to taste)
• 2 large eggs (beaten)
• 1 cup sweetened shredded coconut
• ¾ cup Panko breadcrumbs
• About 2 cups canola, vegetable, or coconut oil (for frying)

For the Dipping Sauce:

• ½ cup orange marmalade
• ⅓ cup sweet Thai chili sauce
• Pinch of salt (optional, to taste)
• Pinch of cayenne pepper (optional, to taste)

Instructions:

1. Prepare the Shrimp
   Clean the shrimp by peeling and deveining them, leaving the tail on for easy handling. Set the shrimp aside.
2. Set Up the Breading Station
   In one small bowl, combine the flour with a pinch of salt and pepper, stirring to mix. In a second small bowl, beat the eggs. In a medium bowl, mix the shredded coconut and Panko breadcrumbs together.
3. Heat the Oil
   In a large skillet or Dutch oven, heat the oil over medium-high heat. The ideal temperature for frying is between 325°F and 350°F. Wait for the oil to reach this temperature before frying the shrimp.
4. Coat the Shrimp
   Begin the breading process by dipping each shrimp into the flour mixture, then into the beaten eggs, and finally into the coconut-Panko mixture. Press the coating firmly onto the shrimp to ensure an even layer. Set the coated shrimp aside on a platter.
5. Fry the Shrimp
   Once the oil is hot, fry the shrimp in small batches (4 to 6 at a time) for 2 to 4 minutes, flipping as needed until they are golden brown and crispy. Frying in small batches helps maintain the oil’s temperature, ensuring a crispy coating. Once fried, place the shrimp on paper towels to drain excess oil.
6. Prepare the Dipping Sauce
   In a small bowl, mix the orange marmalade, Thai chili sauce, salt, and cayenne pepper (if using). Stir until well combined. Taste the sauce and adjust the seasoning if needed.
7. Serve the Shrimp
   Serve the coconut shrimp immediately with the orange-chili dipping sauce on the side. Enjoy them while they’re hot and crispy!

Optional Variations
For an extra spicy kick, add more cayenne pepper to the dipping sauce or include a dash of hot sauce. You can also bake the shrimp instead of frying by placing them on a baking sheet and cooking at 400°F for 12-15 minutes, flipping halfway through for even browning.