Coconut Shrimp with Spicy Orange Marmalade Sauce
Description
These shrimp are coated in a coconut batter before they're fried golden and served with a sweet and spicy orange marmalade dipping sauce.
Ingredients
•
1 cup all-purpose flour
•
1/4 teaspoon salt
•
1/4 teaspoon ground black pepper
•
1 egg
•
1 teaspoon water
•
1 cup coconut milk
•
1 cup coconut flakes
•
1 pound large shrimp, peeled and deveined, tails left intact
•
1 cup vegetable oil for frying
•
1/2 cup orange marmalade
•
1 teaspoon horseradish
Directions
1
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.
2
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.
3
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.
4
Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.