Coconut Shrimp with Sweet Chili Orange Sesame Dipping Sauce
Coconut shrimp with it's sweet and crunchy texture dipped in our Sweet Chili Orange Sesame Sauce is a delicious appetizer for any occasion. You can make this and toss it atop salad greens for a meal or simply serve on a platter for entertaining.
Ingredients
- 18-20 Extra Jumbo Shrimp I used 2 lb bag of raw frozen shrimp
- 1 Cup Panko Bread Crumbs
- 1 1/4 Cup Sweetened Shredded Coconut
- 1 Cup Flour
- Salt and Pepper
- 2 Eggs, beaten
- Vegetable oil for frying shrimp or coconut oil enough to coat bottom of large pan
- Wozz! Sweet Chili Orange Sesame Dipping Sauce for dipping
Instructions
Prepare Your Shrimp
- If using frozen shrimp, run under cold water to thaw.
- Prepare your shrimp by removing shell but leave the tails on.
- De-vein your shrimp if you need to (the frozen ones I used were already de-veined).
- Pat dry and season with a little pinch of salt and place on plate.
Prepare Your Dredging Station For Your Shrimp
- Start with 3 medium sized bowls
- In the first bowl add your flour and season with salt and pepper
- In the second bowl beat your eggs
- In the third bowl combine your panko and sweetened coconut
Fry Your Coconut Shrimp
- In a large skillet on medium heat, coat bottom of pan with oil, enough to have about 1/4 inch layer in bottom of skillet.
- Add your shrimp and cook on medium heat for about 2 minutes on each side, until golden brown.
- Remove the finished shrimp from oil and place on a plate or baking tray lined with paper towels until ready to serve.
Serve
- Add the coconut shrimp to a serving platter with a bowl of Wozz! Sweet Chili Orange Sesame Sauce for dipping.
- You can also garnish with fresh cucumber and salad greens.