Super Sunday Coconut Shrimp
Serves: 26-30 shrimp
  • Orange Sauce:
  • ⅓ cup orange marmalade preserves
  • 1 tablespoon fresh lemon Juice
  • 1 tablespoon soy sauce
  • 2 teaspoons chopped cilantro
  • Batter:
  • ¾ cup flour
  • ½ cup water
  • 1 egg
  • ½ teaspoon seasoning salt
  • ¼ teaspoon curry powder
  • Breading:
  • 1½ cups Panko bread crumbs (available in Asian section of many supermarkets)
  • 1½ cups flaked sweetened coconut
  • 1 pound medium size (26/30count) or large size (16/20 count) raw shrimp, peeled, tail intact and rinsed
  • 2 cups vegetable oil
  1. For the sauce, whisk together marmalade, lemon juice, soy sauce and cilantro.
  2. For the batter, whisk together water, flour, egg, salt and curry powder in a shallow dish.
  3. For the breading, process chop coconut in a food processor just until pieces are a little smaller, about 45 seconds; add panko crumbs and process until they are a little smaller, about 45 seconds. Transfer to a shallow dish.
  4. To bread the shrimp, hold each shrimp by the tail and dip in the batter mixture, allowing excess to drip off. Roll in the coconut and panko crumbs, patting gently to adhere then transfer in a single layer to a sheet pan. Refrigerate shrimp 30 minutes (or up to 8 hours ahead of cooking) as this helps breading to adhere during frying.
  5. Heat oil in a medium size skillet over medium heat to 350 degrees F.; Add breaded shrimp in batches to the oil and cook until godlen brown, turning during cooking, about 5 minutes. Remove shrimp, allowing excess to oil drip off and transfer to drain on paper towels. Keep cooked shrimp warm.
  6. Serve with Orange Sauce.
Recipe by A Year at the Table at