Butterfly Coconut Shrimp Recipe
housemade with chili orange, red pepper dipping sauce
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Ingredients
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Shrimp
Chili Orange Dipping Sauce
Method
Shrimp Preparation
- 1
Prepare the Shrimp
Rinse the shrimp under cold water and pat them dry with paper towels. Season with salt and black pepper.
- 2
- 3
Bread the Shrimp
Dip each shrimp into the coconut flour, shaking off excess, then into the beaten eggs, and finally coat with shredded coconut. Ensure each shrimp is evenly coated.
Frying the Shrimp
- 4
Heat the Oil
In a large skillet, heat the oil over medium heat until shimmering. You can test the oil by dropping a small piece of bread in; if it sizzles, it's ready.
- 5
Fry the Shrimp
Carefully place the breaded shrimp in the hot oil, cooking in batches to avoid overcrowding. Fry for about 2-3 minutes on each side or until golden brown and crispy.
- 6
Drain Shrimp
Once cooked, transfer the shrimp to a plate lined with paper towels to drain excess oil.
Chili Orange Dipping Sauce
- 7
Combine Ingredients
In a small saucepan, combine the orange juice, chili paste, honey, soy sauce, rice vinegar, minced garlic, and red pepper flakes.
- 8
Cook the Sauce
Bring the mixture to a simmer over medium heat and cook for about 5 minutes until slightly thickened. Stir occasionally to prevent burning.
- 9
Cool and Serve
Remove the saucepan from the heat and allow the sauce to cool slightly before serving with the shrimp.