Coconut Shrimp Recipe with Orange Chili Sauce

coconut flakes

🥗Healthier: unsweetened coconut flakes

💰Cheaper: shredded coconut

Unsweetened coconut flakes reduce sugar content while maintaining flavor.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Regular breadcrumbs are often more affordable and still provide crunch.

sweet chili sauce

🥗Healthier: homemade chili sauce

💰Cheaper: ketchup with chili flakes

Ketchup with chili flakes is a budget-friendly alternative.

lime juice

🥗Healthier: fresh lime juice

💰Cheaper: bottled lime juice

Bottled lime juice is a convenient, cost-effective option.

Prepare 1 cup of water with 2 teaspoons of salt to make a brine.

Peel and devein the shrimp, removing the telson and cutting the tips off the tails.

Soak the shrimp in the brine for a while.

In a small bowl, whisk together 1 egg and 2 tablespoons of water until uniform in color.

Add 40 grams of flour to the egg mixture and whisk until smooth.

Rinse the shrimp under cold water until it runs clear and pat them dry with paper towels.

Dip each shrimp in the batter, then coat with 1 cup of shredded coconut, pressing to ensure it sticks.

Heat 1 inch of oil in a deep pot to 360 degrees Fahrenheit (180 Celsius).

Carefully lower the shrimp into the hot oil and fry until the coconut is golden brown, about 2 to 3 minutes, flipping halfway through.

Remove the shrimp from the oil and place them on a rack lined with paper towels to drain.

Mix together 3 tablespoons of sweet chili sauce, 3 tablespoons of orange marmalade, and 2 teaspoons of lemon juice in a small bowl for the dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens