The Best Coconut Shrimp I Have Ever Made!

Coconut Shrimp .. the flavors of a glorious tropical destination! Or in our case, a snowy day in West Virginia with too much time on our hands. We are huge fans of shrimp any way we can get it. One of my all time favorites is Coconut Shrimp. Crispy crunchy coating studded with sweet flaky coconut. Gently deep fried to golden brown perfection. Served alongside a sweet and spicy orange dipping sauce. Yes yes yes this is for me!

The BEST Coconut Shrimp I have ever made! Served with a sweet and spicy orange dipping sauce. Crunchy, sweet and delicious every time! | DailyDIYLife.com

Coconut Shrimp w/ Sweet & Spicy Orange Dipping Sauce –

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I have attempted to make Coconut Shrimp a few times over the years. While they are all yummy and delicious, I was still searching for the perfect recipe. Until today! The search is officially over. This Coconut Shrimp recipe will now be my go-to recipe anytime I want to whip up a batch.

You can make a batch of The Best Coconut Shrimp I Have Ever Made too …Here is how.

The BEST Coconut Shrimp I have ever made! Served with a sweet and spicy orange dipping sauce. Crunchy, sweet and delicious every time! | DailyDIYLife.comIngredients:

  • 2 pounds butterflied shrimp – peeled and deveined
  • 3/4 cup flour
  • 3/4 cup sweetened coconut flakes
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 large eggs
  • 1/2 cup coconut milk
  • 1/2 Tablespoon sriracha (or more if you like is spicy!)
  • 2 Tablespoons water
  • Coconut Oil for frying

For the Sweet & Spicy Orange Dipping Sauce:

  • 1/2 Cup orange marmalade
  • 1 Tablespoon sriracha
  • 1 teaspoon garlic powder
  • 2 Tablespoons water

The BEST Coconut Shrimp I have ever made! Served with a sweet and spicy orange dipping sauce. Crunchy, sweet and delicious every time! | DailyDIYLife.comDirections: 

  • In a medium dish, combine the egg, coconut milk, sriracha and water. Mix well.
  • In a second medium dish, combine the flour, coconut flakes, sugar, salt and pepper. Mix well.
  • Using a 2 step breading process, dip the butterflied shrimp into the egg mixture, then into the flour/coconut mixture. Make sure you coat them well with the dry mix. Set on a sheet pan until you are finished coating them all.
  • In a large dutch oven or an electric deep fryer, heat the coconut oil to 325 degrees. Use a thermometer if you don’t have an electric deep fryer with a heat setting.
  • Gently drop the shrimp 5 or 6 at a time into the oil. Cook until golden brown, turning once or twice during the cooking process. I did mine about 3 to 4 minutes on each side.
  • Remove the shrimp from the oil to a plate lined with paper towel to soak up the excess grease.

For the sweet & spicy orange dipping sauce: 

  • In a small pan, combine the marmalade, sriracha, garlic powder, and water. Over medium heat, bring to a gentle boil stirring occasionally. Let the mixture boil for 2 to 3 minutes just to get the flavors combined. Remove from the heat and serve alongside your perfectly fried Coconut Shrimp.

Helpful tools you may be interested in to prepare this recipe:

Here is a great video from Monkey See. Learn how to clean and butterfly shrimp properly. A great resource!

 

The BEST Coconut Shrimp I have ever made! Served with a sweet and spicy orange dipping sauce. Crunchy, sweet and delicious every time! | DailyDIYLife.com

 

5.0 from 1 reviews
The Best Coconut Shrimp I Have Ever Made!
 
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The BEST Coconut Shrimp I Have Ever Made! Served with a sweet & spicy orange dipping sauce.
Author:
Recipe type: Appetizer
Ingredients
  • 2 pounds butterflied shrimp - peeled and deveined
  • ¾ cup flour
  • ¾ cup sweetened coconut flakes
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 large eggs
  • ½ cup coconut milk
  • ½ Tablespoon sriracha (or more if you like is spicy!)
  • 2 Tablespoons water
  • Coconut Oil for frying
  • For the Sweet & Spicy Orange Dipping Sauce:
  • ½ Cup orange marmalade
  • 1 Tablespoon sriracha
  • 1 teaspoon garlic powder
  • 2 Tablespoons water
Instructions
  1. In a medium dish, combine the egg, coconut milk, sriracha and water. Mix well.
  2. In a second medium dish, combine the flour, coconut flakes, sugar, salt and pepper. Mix well.
  3. Using a 2 step breading process, dip the butterflied shrimp into the egg mixture, then into the flour/coconut mixture. Make sure you coat them well with the dry mix. Set on a sheet pan until you are finished coating them all.
  4. In a large dutch oven or an electric deep fryer, heat the coconut oil to 325 degrees. Use a thermometer if you don't have an electric deep fryer with a heat setting.
  5. Gently drop the shrimp 5 or 6 at a time into the oil. Cook until golden brown, turning once or twice during the cooking process. I did mine about 3 to 4 minutes on each side.
  6. Remove the shrimp from the oil to a plate lined with paper towel to soak up the excess grease.
  7. For the sweet & spicy orange dipping sauce - In a small pan, combine the marmalade, sriracha, garlic powder and water. Over medium heat, bring to a gentle boil stirring occasionally. Let the mixture boil for 2 to 3 minutes just to get the flavors combined. Remove from the heat and serve alongside your perfectly fried Coconut Shrimp.


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4 Comments

  1. Sue February 11, 2016
  2. Carolann February 16, 2016
  3. ARod March 6, 2016
    • Heather March 9, 2016