Homemade Coconut Shrimp Recipe and Dipping Sauce

🧂 Ingredients

• 1 cup orange marmalade
• 1/3 cup sweet chili sauce
• 1/3 cup honey
• 2 tablespoons Dijon mustard
• 1 teaspoon Tabasco sauce
• 1 ¾ cups all-purpose flour
• 2 large eggs
• 1 cup club soda
• ¾ cup corn starch
• 3 cups sweet coconut shreds
• 1 cup panko breadcrumbs
• 1 pound peeled and deveined tail on 16/20 shrimp
• oil for frying
• salt and ground white pepper to taste

Instructions

• 1 For the Sauce: add all the ingredients to a medium-size bowl and whisk until
  combined. Keep in the refrigerator until ready to use.
• 2 Heat some oil in a medium-size pot over medium heat and keep at 350°.
• 3 For the Shrimp: In a shallow bowl or cake tin, whisk together 1 cup of flour,
  salt, and pepper until combined. Set aside.
• 4 Next, whisk together the 2 eggs with club soda, ¾ cup of flour, corn starch,
  salt, and pepper in a separate shallow bowl or cake tin until combined. Set
  aside.
• 5 Mix the coconut shreds and panko in a separate shallow bowl or cake tin until
  combined. Set aside.
• 6 Add a few shrimps at a time into the seasoned flour to coat. Dust off any excess
  then dredge in the egg wash, and finally coat completely in the coconut
  breading. Place on a cookie sheet tray lined with parchment paper until all the
  shrimp have been breaded.
• 7 Fry the shrimp in the oil for 2 to 4 minutes or until browned and cooked
  throughout. Drain on paper towels. Cook in batches for 3-5.
• 8 Serve the shrimp alongside the dipping sauce.

Nutrition Info