Crispy Coconut Shrimp Recipe
Coconut crusted and fried, horseradish-orange marmalade dipping sauce, French fries, cilantro lime coleslaw
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Ingredients
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Crispy Coconut Shrimp
Horseradish-Orange Marmalade Dipping Sauce
French Fries
Cilantro Lime Coleslaw
Method
Crispy Coconut Shrimp
- 1
Prepare the Shrimp
In a large bowl, season the shrimp with salt and black pepper. Set aside.
- 2
Set Up Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
- 3
Bread the Shrimp
Coat each shrimp first in flour, then dip in the eggs, and finally coat with the coconut-panko mixture, pressing gently to adhere.
- 4
- 5
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil in batches, frying until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
Horseradish-Orange Marmalade Dipping Sauce
- 6
Combine Ingredients
In a small bowl, mix together orange marmalade, prepared horseradish, and lemon juice until well combined.
- 7
Serve
Transfer to a serving dish and set aside for dipping.
French Fries
- 8
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips to form fries.
- 9
Heat Oil
In a deep fryer or a large pot, heat vegetable oil to 350°F (175°C).
- 10
Fry the Potatoes
Fry the potato strips in batches until crispy and golden brown, about 5-7 minutes. Remove and drain on paper towels, then season with salt.
Cilantro Lime Coleslaw
- 11
Combine Vegetables
In a large bowl, combine the sliced cabbage, grated carrots, and chopped cilantro.
- 12
Make Dressing
In a separate bowl, whisk together lime juice, mayonnaise, salt, and black pepper until smooth.
- 13
Mix Together
Pour the dressing over the vegetable mixture and toss to combine thoroughly.
- 14
Chill
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
