Coconut Fried Shrimpies!

 

I loves me some shrimp.

And I think the best way to coax out shrimp flavor is to fry the little buggers.

Today I'm having coconut fried shrimp and serving them with the perfect accompaniment - an orange marmalade dipping sauce.  The sweetness of the sauce pairs quite nicely with the shrimp.

 First, make the dipping sauce.

Orange Marmalade Dipping Sauce

1/4 cup orange marmalade

juice of 1/2 lime

1 TB soy sauce

1 TB rice vinegar

1 TB brown sugar

2 tsp coarse stone ground mustard

2 tsp horseradish

1 TB Thai chili sauce

1 tsp cayenne flakes

Mix all ingredients in a small sauce pan.  Stir to combine.  Bring to a simmer.

Make a slurry out of 2 tsp cornstarch and 2 tsp water.

Add to mixture and heat, stirring, until thickened.

Stir in 2 TB chopped red onion.

Cool in fridge.

 

 For the batter:

1/2 cup flour

1/2 cup cornstarch

1 tsp cayenne pepper flakes

1 tsp Old Bay seasoning

1 tsp ground mustard

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup club soda

Combine all ingredients.  Mix well until you have a smooth batter.

1 pound medium-large shrimp

Peel and de-tract shrimp.  I call it de-tracting, not de-veining.  That's not a vein going down the shrimp's back.  It's the digestive tract.  Take it out.

Drop shrimp into batter, coating well.

Pick out shrimp individually and coat with coconut mixture.

Coconut Mixture
1 cup sweetened coconut flakes
1 cup panko bread crumbs
Mix well.


Heat about 2 inches of peanut oil to 350-375°.
Drop shrimp in hot oil, one at a time, without crowding the pan.
Fry until golden brown, 1 1/2 - 2 minutes.
Drain on paper towels on a rack.

Enjoy!