Crispy Coconut Shrimp with Zesty Orange Marmalade Sauce: A Delightful Coastal Treat
There’s something about the crispy texture of fried shrimp complemented by a hint of sweetness that makes this dish irresistible. Our Crispy Coconut Shrimp with Zesty Orange Marmalade Sauce brings together the sweetness of coconut and the zest of orange in a way that embodies tropical flavors. It’s more than just a seafood dish; it’s a culinary journey that transports your taste buds to a sun-soaked beach with every bite.
The key to nailing this dish lies in choosing high-quality shrimp. Opt for jumbo shrimp because their larger size ensures each piece is juicy and succulent. Look for shrimp that are already peeled and deveined—it saves time and ensures the seafood cooks uniformly. The coconut and panko breadcrumb coating creates a delightful crunch that is enhanced by the citrusy aroma and flavor of the orange marmalade sauce.
Start by preparing everything upfront: have your shrimp cleaned and tails on for an easy grip. Use canola oil for frying as it has a high smoke point which is ideal for achieving that perfect golden crust. Maintaining your oil at a consistent temperature is crucial; a kitchen thermometer can help you keep the oil at the right temperature without overheating. Lastly, to enhance the dipping experience, make sure your orange marmalade sauce combines seamlessly by mixing in a bit of hot pepper sauce and reduced-fat mayonnaise for a creamy finish.
Ingredients
- 4 cups canola oil -
- 2 cups panko breadcrumbs -
- 1 cup shredded coconut -
- 1 teaspoon kosher salt -
- 1 ½ lb peeled/deveined jumbo shrimp, tails on -
- 2 large eggs (or ½ cup egg substitute), beaten -
- ¼ cup reduced-fat mayonnaise -
- 1 teaspoon hot pepper sauce -
- 3 tablespoons orange marmalade -
Step-by-Step Instructions
- Begin by heating the canola oil in a Dutch oven over medium-high heat until it reaches 375°F. This ensures that the shrimp will fry evenly and result in a crispy texture.
- In a shallow dish, combine the panko breadcrumbs, shredded coconut, and kosher salt. This mixture will be your flavorful coating.
- Dip each shrimp in the beaten eggs, making sure the excess drips off before moving to the breadcrumb mixture. This step ensures the coating adheres properly to the shrimp.
- Carefully coat the shrimp with the breadcrumb mixture, pressing gently to ensure a thorough coat.
- In batches, add the coated shrimp to the hot oil, frying each batch for approximately 1 to 1 ½ minutes until golden brown. Use a slotted spoon to transfer the shrimp to a plate lined with paper towels, allowing any excess oil to drain.
- In a small bowl, whisk together the reduced-fat mayonnaise, hot pepper sauce, and orange marmalade until combined for the dipping sauce.
Tips for Troubleshooting if Something Goes Wrong with the Recipe
- Too thick?: To adjust the coating's consistency, add more egg to thin it out slightly, ensuring better coverage.
- Too spicy?: If your sauce ends up too hot, balance it out with additional mayonnaise or a teaspoon of honey.
- Difficult to unmold?: Use heated oil to ensure that shrimp do not stick to each other or to utensils during frying.
- Shrimp undercooked?: Return to oil in smaller batches until evidence of cooking appears—shrimp should be firm and the breadcrumb should be golden.
Ideas for Pairing with the Recipe
- Side dishes: A fresh mango salsa or lightly dressed arugula salad would complement the sweetness of the shrimp without overpowering its flavor.
- Drinks: Pair with a chilled glass of Riesling or a citrusy mocktail with mint and lime to underline the tropical essence.
- Desserts or garnishes: Coconut macaroons or a light sorbet can carry forward the tropical theme and standardize the palate after the savory entrée.
How to Store Properly
- For refrigeration: Store any leftover cooked shrimp in an airtight container and refrigerate for up to 3 days.
- For freezing: Place shrimp on a baking sheet in a single layer to freeze individually for an hour before transferring to a freezer bag for up to 2 months.
- Reheating: For reheating, bake in an oven preheated to 350°F for about 10 minutes to revive the crispy texture without drying them out.
FAQs
- Can I use frozen shrimp? Yes, ensure they are thawed thoroughly before cooking for even results.
- Can I make the sauce ahead of time? Absolutely! You can store it in an airtight container for up to a week.
- Is there a gluten-free option? Substitute the panko breadcrumbs with gluten-free breadcrumbs for an equivalent crispy result.
- What is the best oil for frying? Canola oil is best due to its neutral flavor and high smoke point.
