Coconut shrimp is one of those things that I love to order at restaurants, but never make. After I saw the recipe in a cookbook my mom gave me for Christmas though, I knew I had to bite the bullet and stop procrastinating. And boy, am I so very glad I did.
Please excuse all the blue in these pics. I took them when it was almost completely dark. Seriously, a tripod has changed my life. Thanks mom!
This recipe is simple and yet super flavorful. The balance of the sweet coconut and the shrimp is perfect. I also really like the sauce and think it's perfect for this dish. This is not cocktail sauce shrimp. Be forewarned though, this is a messy process. But it is well worth every misplaced breadcrumb.
Would I make this again? Oh yes. Perfect for a movie night.
Coconut Fried Shrimp with Dipping Sauce
Peanut oil, for frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup water
2 cups shredded sweetened coconut
1/2 cup bread crumbs
1 pound medium or large shrimp, peeled and deveined
1/2 cup orange marmalade
4 teaspoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
1. In a large, heavy pot, heat 2-inches of the peanut oil to 325 degrees F.
2. Meanwhile, in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
3. In a wide, shallow bowl, toss the coconut and bread crumbs together.
4. Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels. Serve the shrimp with the dipping sauce.
Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
Source: The Dean Brothers Cookbook