Coconut Shrimp with Orange-Chili Dipping Sauce

By MichelleF

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.

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

Details

Servings 4
Adapted from averiecooks.com

Preparation

Step 1

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.