Recipe Summary: Our famous coconut shrimp takes


Ingredients:

Shrimp:

  • Large Shrimp peeled, deveined, butterflied (12 each)
  • Panko Bread Crumbs (1 cup)
  • Shredded Coconut (1 cup)
  • Flour (8 tbsp)
  • Coconut egg wash (8 tbsp)

Coconut Egg Wash:

  • Eggs (2 each)
  • Cream of coconut (1 15 oz. can) (we recommend coco lopez)
  • Confectionary Sugar (1 tbsp)
  • Flour (3/4 cup)

Spicy Orange Marmalade: 

  • Orange Marmalade (10 fl. oz.)
  • Sweet chile sauce (1 1/2 tbsp)
  • Soy Sauce (1/4 cup)
  • Chopped Garlic (1/4 tbsp)
  • Finely Ground Ginger (1 tbsp)
  • Chopped Scallions (1/4 bunch)
  • Chopped Cilantro (1 1/2 tbsp)

Directions:

Shrimp

  1. To butterfly shrimp, run a knife down the back, from the shell to bottom. Do not cut through shrimp.
  2. Mix bread crumbs and coconut flakes in appropriate container.
  3. Mix flour in another container.
  4. Place egg wash in a third container.
  5. Coat shrimp with and place coated shrimp in egg wash.
  6. Dip coated shrimp into bread crumb and coconut mixture and pat onto shrimp.

Coconut Egg Wash

  1. Crack eggs into appropriate container. Mix well.
  2. Add cream of coconut, sugar and flour.
  3. Blend to incorporate.

Spicy Orange Marmalade

  1. Combine ingredients and mix well.
  2. Deep fry for 2 minutes or until golden brown.
  3. Serve with marmalade dipping sauce.

coconut_shrimp