Coconut Shrimp with Dipping Sauce
Coconut Shrimp with Dipping Sauce
Ingredients
For the Shrimp Coating (Dry)
- 1/2 cup cornstarch
- 1 tablespoon fresh lime zest
- 1 1/2 teaspoons fine sea salt
- 1/4 teaspoon ground cayenne
For the Shrimp Coating (Wet)
- 4 egg whites
For the Shrimp Coating (Crispy)
- 1 cup finely shredded unsweetened coconut
- 1/2 cup panko bread crumbs
- 1/4 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
For Frying
- 2 cups coconut oil, or canola oil, as needed for frying
- 1 pound shrimp, peeled and deveined, tails on
For the Dipping Sauce
- 1/2 cup orange marmalade
- 1 tablespoon Dijon mustard
- 1 teaspoon Sriracha
- 1 teaspoon lime juice, freshly squeezed
Instructions
- 1
In a medium bowl, combine the cornstarch, fresh lime zest, fine sea salt, and ground cayenne. Stir with a spoon to mix thoroughly. This is your first dry mixture.
⏱️ 3 min
- 2
In a separate medium bowl, carefully separate and add the egg whites. Whisk the egg whites until they become frothy and bubbly. This is your wet mixture.
⏱️ 2 min
- 3
In a third medium bowl, combine the finely shredded unsweetened coconut and panko bread crumbs. Season with a sprinkle of kosher salt and freshly ground black pepper. Mix the ingredients well with a spoon. This is your second dry mixture.
⏱️ 3 min
- 4
Prepare a tray or plate for the coated shrimp. Take one shrimp at a time and first dredge it in the cornstarch mixture, ensuring it is completely covered. Next, dip the cornstarch-coated shrimp into the whisked egg whites, allowing any excess to drip off. Finally, press the shrimp firmly into the coconut and panko bread crumb mixture, making sure it is well coated on all sides. Place the fully coated shrimp on the prepared tray.
⏱️ 10 min
- 5
Heat approximately 2 inches of coconut or canola oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 6
Once the oil is hot, carefully place the coated shrimp into the pan in batches, ensuring not to overcrowd. Fry the shrimp for 2-3 minutes per side, or until they are golden brown and crispy. Use tongs to flip the shrimp to ensure even cooking. Remove the cooked shrimp and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 10 min
- 7
While the shrimp are frying or resting, prepare the dipping sauce. In a small bowl, combine the orange marmalade, Dijon mustard, Sriracha, and freshly squeezed lime juice. Stir all the dip ingredients together until well combined.
⏱️ 2 min
- 8
Serve the hot, crispy coconut shrimp immediately with the prepared dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
Coconut Shrimp with Dipping Sauce
For the Shrimp Coating (Dry)
- 1/2 cup cornstarch
- 1 tablespoon fresh lime zest
- 1 1/2 teaspoons fine sea salt
- 1/4 teaspoon ground cayenne
For the Shrimp Coating (Wet)
- 4 egg whites
For the Shrimp Coating (Crispy)
- 1 cup finely shredded unsweetened coconut
- 1/2 cup panko bread crumbs
- 1/4 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
For Frying
- 2 cups coconut oil, or canola oil, as needed for frying
- 1 pound shrimp, peeled and deveined, tails on
For the Dipping Sauce
- 1/2 cup orange marmalade
- 1 tablespoon Dijon mustard
- 1 teaspoon Sriracha
- 1 teaspoon lime juice, freshly squeezed
Instructions
- 1
In a medium bowl, combine the cornstarch, fresh lime zest, fine sea salt, and ground cayenne. Stir with a spoon to mix thoroughly. This is your first dry mixture.
⏱️ 3 min - 2
In a separate medium bowl, carefully separate and add the egg whites. Whisk the egg whites until they become frothy and bubbly. This is your wet mixture.
⏱️ 2 min - 3
In a third medium bowl, combine the finely shredded unsweetened coconut and panko bread crumbs. Season with a sprinkle of kosher salt and freshly ground black pepper. Mix the ingredients well with a spoon. This is your second dry mixture.
⏱️ 3 min - 4
Prepare a tray or plate for the coated shrimp. Take one shrimp at a time and first dredge it in the cornstarch mixture, ensuring it is completely covered. Next, dip the cornstarch-coated shrimp into the whisked egg whites, allowing any excess to drip off. Finally, press the shrimp firmly into the coconut and panko bread crumb mixture, making sure it is well coated on all sides. Place the fully coated shrimp on the prepared tray.
⏱️ 10 min - 5
Heat approximately 2 inches of coconut or canola oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 6
Once the oil is hot, carefully place the coated shrimp into the pan in batches, ensuring not to overcrowd. Fry the shrimp for 2-3 minutes per side, or until they are golden brown and crispy. Use tongs to flip the shrimp to ensure even cooking. Remove the cooked shrimp and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 10 min - 7
While the shrimp are frying or resting, prepare the dipping sauce. In a small bowl, combine the orange marmalade, Dijon mustard, Sriracha, and freshly squeezed lime juice. Stir all the dip ingredients together until well combined.
⏱️ 2 min - 8
Serve the hot, crispy coconut shrimp immediately with the prepared dipping sauce.