Ingredients
-
1
-
2
-
1/8
-
1
-
1 1/2
-
1/3
-
-
1/2
-
2
-
2
-
-
-
-
-
Directions
Crisp Coconut Shrimp With Oriental Dipping Sauce, A Thai influenced appetizer that DD#1 (the chef) rates highly I dont like fish so personally have not tried it but she had fixed it many time and it always gets rave reviews , I’ve been trying different shrimp recipes in an effort to develop an appreciation for them This one did the trick I didn’t want to use a three dip method (flour or cornstarch, then egg, then coconut) so I picked this method instead I didn’t use the dip suggested, but instead ate it with a sweet thai chili sauce Very good, very easy, and something I will do again and again Thanks for sharing!, Oh my Oh my Delish, like candy! I had left over toasted coconut and crumbs from macadamia nut cookies so used that plus the bread crumbs Yumm! I drizzled the glaze over the top and this ate with my fingers! Add some garlic mashed potatoes on the side and it would be a complete dinner! Wonderful, thank you for posting this!
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Steps
|
1
Done
|
In a Small Bowl, Combine Marmalade, Green Onion, Lime Juice and Cayenne Pepper and 2/1/8 Tsp Salt; Mix Well. |
|
2
Done
|
Set Aside. |
|
3
Done
|
in Another Small Bowl, Beat Together Egg, Cornstarch and 1/8 Tsp Salt With a Fork or Wire Whisk Until Smooth. |
|
4
Done
|
in a Shallow Dish or Bowl, Combine Coconut and Bread Crumbs. |
|
5
Done
|
Dip Shrimp in Egg Mixture; Coat With Combined Coconut and Crumbs. |
|
6
Done
|
Fry in Oil in 3 to 4 Batches Until Shrimp Is Golden Brown. |
|
7
Done
|
Drain on Paper Towels. Serve With Oriental Dipping Sauce. |
