Spiced Coconut Shrimp with Tangy Orange Dipping Sauce
I adapted this recipe that my chef friend, Chris, passed along to me.This has become one of my favorites. The spices counter balance the sweetness of the coconut. When this is dipped into the orange dipping sauce, the combination is amazing.
- 1 lb large shrimp, peeled, de-veined, and leaving tail on
- ½ cup dry sherry
- 1 tsp garam marsala
- 1 ¼ cups flour, divided (¾ cup and ½ cup)
- 1 ½ tsp cornstarch
- ¼ tsp baking powder
- ¾ cup buttermilk
- ¾ cup flaked coconut
- ¾ cup Panko bread crumbs
- Vegetable oil for frying
- ½ cup orange marmalade
- 1 Tbsp horseradish
- 2 tsp Dijon mustard
- 2 tsp fresh lemon juice
- ¼ tsp hot sauce
- ¼ tsp salt
- 4 small bowls
- Deep fat fryer or cast-iron skillet*
- Slotted spoon
- Baking sheet with parchment or Silpat
- Combine all the ingredients in small bowl and whisk to combine. Set aside.
- Combine sherry & curry powder; marinate shrimp in refrigerator for 30 minutes.
- In first small bowl, add ¾ cup flour
- In second small bowl, Combine ½ cup flour, cornstarch, baking powder, and buttermilk in small bowl; whisk batter until smooth.
- In third small bowl, Combine coconut and panko.
- Coat shrimp in first in flour, than coat in batter, then coconut mixture.
- Place on baking sheet until all shrimp have been prepared.
- Let stand 20 minutes in refrigerator before cooking.
- Heat fryer or skillet with 1 inch oil to 350º F.
- Fry shrimp in small batches until golden.
- Remove and drain on paper towels.
- Serve with dipping sauce.
What you should know
If you don’t want to deep fry, I have had great success in baking. To bake, Preheat oven to 375°F. Prepare shrimp with the same procedure, but place baking sheet in pre-heated oven for 25-30 minutes or until coconut starts to become golden.
This batter and coating also works great on chicken strips.