Coconut Shrimp with Orange-Chili Dipping Sauce

Averie Cooks, modified ~ This recipe as written deep fries the shrimp. I used less oil & pan fried the shrimp in batches, which does take longer. I use 1½ lb shrimp for my family. This is an Outback Copycat recipe.
Photo by Michelle F.
Adapted from averiecooks.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from averiecooks.com

Ingredients

  • Shrimp

  • 1 to 1 1/2

    lb large shrimp, peeled & deveined

  • 1/2

    cup flour

  • Salt & pepper, to taste

  • 2

    large eggs

  • 1

    cup sweetened shredded coconut

  • 3/4

    cup Panko breadcrumbs

  • 2

    About 2 cups canola, vegetable, or coconut oil, if deep frying OR less oil if pan frying

  • Sauce

  • 1/2

    cup orange marmalade

  • 1/3

    cup sweet Thai chili sauce

  • Pinch salt, optional & to taste

  • Pinch cayenne pepper, optional & to taste

Directions

Heat oven to 250 degrees. In a shallow bowl, add the flour, salt, & pepper; stir to combine. In second shallow bowl, add the eggs & beat. In a third shallow bowl, add the coconut & Panko; stir to combine. In a large pan, add the oil & heat over medium-high heat. Dip shrimp in flour, then egg, then the coconut-Panko mixture, pressing the coconut into the shrimp. Add shrimp in batches to hot pan. Fry for 2-3 minutes on each side, or until golden brown. Place cooked shrimp in a baking dish & put in the oven to keep warm. Sauce: Add the sauce ingredients to a small bowl. You can refrigerate any leftover shrimp, then reheat in 350 degree oven for 15-20 minutes.

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