Coconut Shrimp with Orange-Chili Dipping Sauce

The recipe is an Outback Steakhouse copycat, fast, easy, and guaranteed to trump restaurant and take-out versions. Perfectly crispy on the outside, juicy on the inside, and full of coconut flavor without being heavy or greasy. It’s a three bowl battering process – flour, eggs, and coconut and Panko breadcrumbs before frying. I fry in canola oil because it’s less expensive than coconut oil but coconut oil gives an extra pop of coconut flavor. Use sweetened shredded coconut and Panko breadcrumbs for the best results. The Thai chili sauce adds savoriness and heat to the sweet orange marmalade and the spicy-sweetness of the dip is addictively good.

Coconut Shrimp with Orange-Chili Dipping Sauce

Yield: 1 pound shrimp
Total Time: about 15 minutes
Prep Time: 10 minutes
Cook Time: about 5 minutes

Ingredients :

Shrimp

•     1 pound large shrimp, peeled and deveined with tail on
•     1/2 cup flour
•     salt and pepper, to taste
•     2 large eggs, beaten
•     1 cup sweetened shredded coconut
•     3/4 cup Panko breadcrumbs
•     about 2 cups canola, vegetable, or coconut oil, for frying

Sauce

•     1/2 cup orange marmalade
•     1/3 cup sweet Thai chili sauce
•     pinch salt, optional and to taste
•     pinch cayenne pepper, optional and to taste

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