Crispy Coconut Shrimp with Chili Sauce
Crispy Coconut Shrimp with Sweet Chili Dipping Sauce
Montana Ranch and Cattle Company
Our coconut shrimp is golden, sweet, crisp, and a crowd favorite finger food. They disappear in a matter of seconds especially when served with our sweet chili dipping sauce.
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 2 large eggs
- 1 cup panko
- 1 cup sweetened coconut flakes
- 1 pound large raw shrimp deveined, with tails on
- Vegetable oil for frying
- 1 cup orange juice
- 1/4 cup brown sugar
- 2 tablespoons Asian chili garlic sauce
- 1 tablespoon corn starch
Sweet Chili Dipping sauce
In a medium bowl, add flour, salt, pepper, garlic powder, ground ginger, cayenne pepper, and mix.
In a separate bowl, beat eggs.
In another separate bowl, combine the Panko and coconut flakes.
Take the shrimp, one at a time, and dip first in the flour mixture, then the beaten eggs, then the panko and coconut mixture. Press the panko coating into the shrimp. Set shrimp aside once coated. Repeat the process with all the shrimp.
In a large skillet, add about 1 inch of oil for frying. Heat oil over medium.
Working in batches to not crowd the pan, fry coated shrimp in the heated oil for about 2 1/2 minutes per side. If using extra large shrimp, increase time to 3 minutes per side.
Once cooked, remove and set on a paper towel lined plate and repeat the process with the rest of the shrimp.
In a saucepan over medium heat, add orange juice, brown sugar, chili sauce, and cornstarch. Stir constantly and bring to a boil. Let simmer until sauce thickens.
Calories 430, Carbs 59 grams, Protein 23 grams, Fat 11 grams, Fiber 4 grams, Sugar 29 grams