Orange Chile Coconut Shrimp Recipe

Enjoy your own taste of the tropics with this crispy-coconutty shrimp and island dipping sauce.
  • Ready in: 30 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 15 minutes
  • By:
  • Servings: 4

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  • ¾ cup sweetened coconut flakes
  • ¾ cup plain panko bread crumbs
  • ⅔ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 pound tail-on cooked jumbo shrimp
  • Vegetable oil for frying
  • ½ cup Orange Chile Sauce

cooking methods

  • Stovetop


  1. In shallow dish, combine first 3 ingredients and salt as desired. Place flour in second shallow dish and eggs in third shallow dish.
  2. Dust shrimp in flour, dip in egg and dredge in bread crumbs. Set aside.
  3. In large, deep-sided skillet, add enough oil to reach 1-inch deep. Heat over medium heat until oil reaches 375°F on a deep fry thermometer. Carefully add shrimp, in batches, and fry until golden brown on both sides, about 90 seconds. Carefully remove from oil and drain on clean paper towels.
  4. Serve immediately with Orange Chile Sauce for dipping.

Makes 4 servings.

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Rated 5 out of 5 by from New family fave It was the Bomb!! I substited chicken for the shrimp in this recipe. (Our house has a shellfish allergy)
Date published: 2020-06-02
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