Shrimp Coconut

This vibrant dish features plump shrimp coated in a crunchy, sweet layer of dry shredded coconut. The batter provides a sturdy base for the coconut to adhere, creating a delightful contrast between the tender seafood inside and the toasted exterior. Paired with a zesty orange sauce made from marmalade, sherry, and horseradish, the flavors balance sweet, spicy, and savory notes perfectly. Its an elegant yet approachable meal that feels special enough for guests but is simple enough for a weeknight dinner. Serve over rice for a complete, satisfying plate that brings international flair to your table.

Cooking Method: Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 1188.3

Description

This vibrant dish features plump shrimp coated in a crunchy, sweet layer of dry shredded coconut. The batter provides a sturdy base for the coconut to adhere, creating a delightful contrast between the tender seafood inside and the toasted exterior. Paired with a zesty orange sauce made from marmalade, sherry, and horseradish, the flavors balance sweet, spicy, and savory notes perfectly. Its an elegant yet approachable meal that feels special enough for guests but is simple enough for a weeknight dinner. Serve over rice for a complete, satisfying plate that brings international flair to your table.

Ingredients

24 medium Shrimp, cleaned and deveined, tails on
1 pound Dry shredded coconut
3 Eggs
1 cup Flour
1/2 cup Milk
to taste Salt and pepper
1 quart Peanut oil for frying
8 oz Orange marmalade
1/4 cup Dry sherry
2 tbsp Horseradish
2 dashes Tabasco sauce

Directions

1
Clean and devein the shrimp, leaving the tails intact. Pat dry with paper towels.
2
In a bowl, whisk together the eggs, flour, and enough milk to form a thick, heavy batter. Season with salt and pepper to taste.
3
Spread the dry shredded coconut onto a flat tray or plate.
4
Dip each shrimp into the batter, ensuring it is fully coated but leaving the tail clean.
5
Roll the battered shrimp in the coconut until evenly coated. Shake off any excess coconut.
6
Heat peanut oil in a deep fryer or heavy pot to 375F (190C).
7
Carefully place the coconut-coated shrimp into the hot oil. Fry for 3-4 minutes, turning occasionally, until the coconut is golden brown and crisp.
8
Remove shrimp with a slotted spoon and drain on paper towels.
9
To make the orange sauce, blend the orange marmalade until smooth. Stir in the dry sherry, horseradish, and Tabasco sauce.
10
Serve the shrimp on a bed of rice, garnished with orange slices, and spoon the orange sauce on the side for dipping.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1188.3kcal

% Daily Value *
Total Fat 46.9g73%
Saturated Fat 32.6g163%
Cholesterol 1051.9mg351%
Sodium 1968.8mg83%
Total Carbohydrate 64.5g22%
Dietary Fiber 8.9g36%
Sugars 8.8g
Protein 134.6g270%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The shrimp can be coated and refrigerated on a baking sheet lined with parchment paper for up to 4 hours before frying. This makes prep easier for entertaining.

Ensure the oil temperature remains steady at 375F to prevent the coconut from burning before the shrimp cooks through.

For the sauce, adjust the amount of Tabasco and horseradish based on your preferred heat level.

If you prefer a spicier crust, add a pinch of cayenne pepper or chili flakes to the coconut before rolling.

Keywords: coconut shrimp, fried shrimp, orange sauce, seafood appetizer, spicy orange, marmalade dipping sauce, crispy seafood, international cuisine, weeknight dinner, coconut crust, shrimp recipe, savory dessert

Read it online: https://www.chefs-mate.com/recipe/shrimp-coconut/