Coconut Fried Shrimp with Dipping Sauce
Level: Easy Prep Time: 15 minutes Cook Time: 1-2 minutes Yield: 4 - 6 Servings
Ingredients
Dipping Sauce:
1/2 cup orange marmalade
4 teaspoons rice wine vinegar
Dash (or more, to your personal taste) chili flakes
Shrimp & Coating:
Peanut oil, for frying
1/2 cup all-purpose flour
1/2 cup Coconut Flour, divided 1/4 cup for batter 1/4 cup for coconut coating
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon baking powder
1 cup water (more as needed)
2 cups shredded sweetened coconut
1/2 cup bread crumbs
1 pound medium or large shrimp, peeled and deveined
Directions
Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
In a large, heavy pot, heat 2-inches of the peanut oil to 325 degrees F.
Meanwhile, in a large bowl, whisk together the flour, coconut flour, salt, and baking powder. Add the water and whisk until smooth. (add more water a little at a time until reach consistency should be a little thinner than pancake batter) Let the batter stand for 15 minutes.
In a wide, shallow bowl, toss the coconut, coconut flour and bread crumbs together.
Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pick up a handfull of coconut and the shrimp and toss lightly back and forth in your hands allowing the excess to fall back into the bowl. Whatever sticks to the shrimp is fine.
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.
CHEF’S TIP: typically when you cook shrimp they curl up into a letter “C”… If you would like your your shrimp to lay straighter (more like tempura shrimp), once you’ve peeled the shrimp, gently slice the shrimp horizontally across (NOT head to tail), in several places; be careful not to slice all the way through. This will keep the shrimp from curling as they cook
