Coconut Shrimp with Tangy Dipping Sauce
Even though I grew a picky eater, I have always loved seafood, I guess that’s just my Seattle roots. From scallops to salmon to sashimi I pretty much love it all. When fall and winter roll around seafood seems to go out the door in favor of comfort food, and I always miss it. I thank the four maybe five months of grilling weather here for that. With Thanksgiving this Thursday and since everyone is probably posting recipes for that, I’ll change it up with coconut shrimp and orange chicken leading up to turkey day.
Shrimp cocktails have never set my world ablaze, I think it’s because they’re cold, wet and kind of slimy and then they are dipped in cold cocktail sauce. I will eat them if I’m hungry enough, which I usually am, but any other form of shrimp and I won’t hesitate to devour them all. Coconut shrimp has the perfect blend of taste, texture and temperature, especially when it’s not an overpowering coconut flavor. What’s awesome about this recipe which I adapted from Tracey’s Culinary Adventures, is how simple it is. The tangy dipping sauce, which is from the Food Network is even easier. Regardless of how simple it seemed, I was pumped about how well they turned out on my first attempt and I will definitely be making these again, maybe even as a Thanksgiving appetizer. Wait who said I was changing it up?
I adapted this recipe by using italian bread crumbs instead of panko bread crumbs, using chili powder instead of paprika and adding garlic powder and red pepper flakes.
- 1 cup Italian bread crumbs
- 1 cup Shredded unsweetened coconut
- 1 cup Flour
- 1 lb. large shrimp (about 20-25)
- 1/4 tsp Cayenne pepper
- 1/2 tsp. Chili powder
- 1/4 tsp. Red pepper flakes
- 1/2 tsp. Crushed peppercorns or black pepper
- 1/4 tsp. Sugar
- 1/4 tsp. Salt
- 2 large Eggs
- 1 tbsp. Water
- 1/4 tsp. Garlic powder
- 3 Pie plates or shallow bowls
- Wire rack
- Cookie sheet
- 1 medium – large pot
- 3 cups vegetable oil (for frying)
- 1/2 cup Orange marmalade
- 4 tsp. Rice wine vinegar (same as rice vinegar)
- 1/2 tsp. Red pepper flakes
In the first pie plate, combine and mix the flour and all the spices. In the second pie plate, whisk together the water and eggs. In the third, combine the Italian bread crumbs and coconut. Place paper towels in the cookie sheet and then place the wire rack on top of the paper towels. Bring the pot of oil to a temperature of 350 F. Be sure to keep it at this temperature, use a candy or oil thermometer to check.
Take a shrimp and place it in the flour pie plate and roll it until it is covered. Shake off excess flour and move to the egg pie plate and roll until covered in egg. Allow excess egg to drip off and move to the coconut/bread crumbs pie plate and roll until covered. Place on wire rack and repeat until all shrimp are coated. Place 4-6 shrimp in pot and cook for 1-2 minutes until golden brown. Be sure to flip the shrimp while frying. Remove and place back on the wire rack and repeat until all shrimp are finished.
For the dipping sauce, take the marmalade, rice wine vinegar, red pepper flakes and mix in a saucepan. Cook for about 6-8 minutes on medium-high or until the sauce starts to bubble and turn syrupy. Empty into a dipping container, serve and enjoy.
I have been waiting to hear back from some companies after a few interviews, cooking and music has done a great job keeping me busy while waiting to hear back. ‘Take your mind off it’ by Kaskade does exactly what it sounds like.