This coconut shrimp dish is crispy on the outside and tender on the inside, while the orange chili dipping sauce adds a fun twist with its sweet and spicy kick. Yum!
Honestly, I can’t resist those crunchy bites. And that dipping sauce? It’s like a party in my mouth! I love serving this as an appetizer at gatherings—everyone goes back for more!
Ingredients & Substitutions
Shrimp: Use large, peeled, and deveined shrimp for the best results. If you’re allergic to shrimp or prefer a plant-based option, try using tofu or eggplant slices instead; they can soak up flavors beautifully.
Panko Breadcrumbs: These give a fantastic crunch. If you don’t have panko, regular breadcrumbs can work too, but the texture won’t be quite as light. You could also try crushed cornflakes for an interesting twist!
Shredded Coconut: Sweetened coconut adds a hint of sweetness. If you want a less sweet option, use unsweetened coconut or leave it out altogether for a more savory profile.
Rice Vinegar: This adds acidity. If you’re in a pinch, apple cider vinegar works well. For a different flavor, try white wine vinegar or lemon juice.
Chili Flakes: Adjust the spice level by using more or less chili. For a milder sauce, replace chili flakes with sweet paprika. Fresh jalapeño can also add a fresh twist!
How Do I Get the Shrimp Extra Crispy?
Frying shrimp to a perfect crisp can seem tricky, but here are some tips that work wonders:
- Make sure your oil is at the right temperature (350°F or 175°C). Use a thermometer if you can!
- Don’t crowd the shrimp in the oil; fry them in small batches for even cooking and crispy results.
- Pat the shrimp dry before coating them. This helps the batter stick better and achieve that crunch.
To keep fried shrimp crunchy longer, place them on a cooling rack instead of paper towels right after frying. This way, the steam won’t make them soggy. Enjoy your cooking!
How to Make Coconut Shrimp With Orange Chili Dipping Sauce
Ingredients You’ll Need:
For The Coconut Shrimp:
- 1 lb large shrimp, peeled and deveined, tails left on
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup shredded sweetened coconut
- Vegetable oil, for frying
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
For The Orange Chili Dipping Sauce:
- 1/2 cup orange marmalade or orange jam
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1-2 tsp red chili flakes or finely chopped fresh red chili (adjust for heat preference)
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- 1 tsp sesame oil (optional)
- 1 tbsp water (to thin sauce, if needed)
How Much Time Will You Need?
This delicious dish will take about 20 minutes to prepare and cook. You’ll spend a few minutes setting up and coating the shrimp, a bit of time frying them, and a few more minutes making the dipping sauce. In total, it’s quick and perfect for a tasty meal!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by rinsing the shrimp under cold water to clean them. Use paper towels to pat them dry gently. This will help the coating stick better. Set the shrimp aside while you prepare everything else.
2. Set up Dredging Stations:
You’ll need three shallow bowls. In the first one, mix the flour, salt, and pepper together. In the second bowl, beat the eggs until well mixed. In the third bowl, combine the panko breadcrumbs and shredded coconut to create a crunchy coating.
3. Coat the Shrimp:
Now, it’s time to coat your shrimp! First, dip each shrimp into the flour mixture, making sure to shake off any extra flour. Next, dip the shrimp into the beaten eggs, letting any excess drip off. Finally, roll the shrimp in the coconut-panko mixture, pressing gently so it sticks well.
4. Heat Oil:
In a deep skillet or fryer, pour in about 1-2 inches of vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). To check if the oil is hot enough, drop in a small piece of coating; if it sizzles right away, you’re ready to fry!
5. Fry the Shrimp:
Carefully add the coated shrimp into the hot oil in batches, making sure not to overcrowd the pan. Fry each shrimp for about 2-3 minutes on each side, or until they turn golden brown and crispy. Use a slotted spoon to remove the shrimp and place them on paper towels to drain any excess oil.
6. Make the Orange Chili Dipping Sauce:
In a small saucepan set over medium heat, combine the orange marmalade, rice vinegar, soy sauce, chili flakes, grated ginger, minced garlic, and sesame oil if using. Stir everything together and let it simmer gently for about 3-5 minutes until it thickens just a bit. If it’s too thick, add a tablespoon of water and stir.
7. Serve:
Arrange your beautiful, crispy coconut shrimp on a serving plate. Garnish with freshly chopped cilantro and lime wedges for that extra zing. Don’t forget to serve the orange chili dipping sauce on the side for dipping all those tasty shrimp!
Enjoy your crispy, sweet, and spicy coconut shrimp with vibrant orange chili sauce!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If using frozen shrimp, make sure to thaw them completely before cooking. The best way to thaw is in the refrigerator overnight or, if you’re short on time, you can place them in a sealed plastic bag and submerge them in cold water for about 30 minutes.
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko, you can use regular breadcrumbs, but the texture won’t be as light and crispy. Crushed cornflakes or crushed crackers can also create a delightful crunch as a substitute!
How Should I Store Leftover Coconut Shrimp?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. For the best texture, reheat them in an oven to retain their crispiness. Place them on a baking sheet at 375°F (190°C) for about 10 minutes or until heated through.
Can I Make the Dipping Sauce Ahead of Time?
Yes! You can make the orange chili dipping sauce in advance and store it in the fridge for about a week. Just make sure to give it a good stir before serving, as it may thicken in the fridge. If it’s too thick, add a splash of water to loosen it up.
