Coconut Shrimp with Orange Chili Dipping Sauce

It seems like forever since I’ve had coconut shrimp.  I love seafood, but it’s a pain to peel the shrimp, devein them, make the batter and then the mess they make when frying them.  I decided to forge ahead anyway and with the help of my five year old daughter we peeled them in no time.  I deveined and butterflied them and then made the batter.  After dipping them in the batter and then coconut we were ready to fry.  I threw together a homemade dipping sauce and it was really yummy with these shrimp.  My husband gently reminded me to write down the recipe for the dipping sauce so we won’t forget how to make it.  Here it is:

Coconut Shrimp Ingredients:

1 lb large shrimp peeled, deveined and butterflied (leave tails on)

1/4 c rice flour

1/4 c cornstarch

1/4 tsp salt

1 tsp baking powder

1/4 tsp cayenne pepper

1 egg

1/3 c cold coconut water or regular cold water

1/2 c dry shredded unsweetened coconut

1 c canola oil

Mix all dry ingredients for batter and then crack an egg into mixture.  Add your water stirring to break the yolk and form a fairly smooth batter.  Spread coconut on a plate and set beside batter.  Dip shrimp in batter and then coconut.  Place on a plate near the stove.  Heat oil over medium-high heat.  Test your oil by frying a drop of batter in.  If it sizzles and cooks it is ready.  Fry shrimp in batches so you don’t overcrowd the pan.  You’ll want to cook the shrimp for about 30-40 seconds in total and then remove when it is golden brown. 

Orange Chili Dipping Sauce Ingredients:

1/2 c thai garlic chili sauce (found on the ethnic foods aisle with the other asian ingredients)

1 T gluten-free soy sauce

1 tsp rice wine vinegar

1/3 c orange marmalade

Put all ingredients in a small saucepan over the stove and heat to warm through then turn off heat.   Serve with warm coconut shrimp.

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One response

  1. Pingback: Not Shrimpy on Flavor | Neither Bread Nor Milk

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