Shrimp coated in coconut flakes, golden fried with a sweet and spicy dipping sauce.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Shrimp:
Sauce:

Directions

Instructions Checklist
  • Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.

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  • Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.

  • Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.

  • Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.

Editorial Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

687 calories; protein 25.4g 51% DV; carbohydrates 72g 23% DV; fat 35g 54% DV; cholesterol 197.6mg 66% DV; sodium 552.3mg 22% DV. Full Nutrition