Supper Club: Coconut Shrimp with Orange Dipping Sauce

This month’s Supper Club theme is Californian cuisine. Dino wanted to make coconut shrimp, and he had picked one recipe out, but I asked him if he wanted to make one with a sauce.

He found a recipe (the site is no longer live) that caught his attention. He was also glad to bust out the deep fryer again.

He fried them in batches of 6 shrimp at a time, and they turned out great! They were nice and crispy from the panko, and the dipping sauce was the perfect accompaniment. We’ll definitely be making this recipe again.

Coconut Shrimp with Orange Dipping Sauce
Cinnamon Spice & Everything Nice

Yield: 3-4 servings
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour, 25 minutes

Deep-fried shrimp coated in coconut flakes and panko crumbs with a sweet and spicy orange dipping sauce.

1 cup flour
2 eggs
1 cup panko crumbs
1 cup sweetened or unsweetened organic coconut flakes (I use sweet)
1 pound medium-large shrimp, cleaned, deveined and butterflied (optional)
vegetable oil for frying
1/2 cup orange marmalade
2 tablespoons rice or white wine vinegar
1 teaspoon dijon mustard
a dash or more of red pepper flakes

Set up a dredging station for the shrimp by placing the flour in a wide, shallow plate or bowl; beat the eggs in a small bowl and combine panko and coconut in a separate, wide, shallow plate or bowl. Coat shrimp with flour, dunk into egg mixture and then into coconut crumbs, patting the crumbs on if needed. Set on a large platter and refrigerate for 20-30 minutes.

Meanwhile combine orange marmalade, rice vinegar, dijon and red pepper in a small bowl; refrigerate.

Add about 2 inches of oil to large, deep pan or skillet and heat to 350 degrees F. Fry shrimp in batches until light golden brown. Remove and drain on paper towel lined plates. Serve with orange dipping sauce.

Big Flavors Rating: 5 Stars