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Coconut Almond Shrimp

Coconut Almond Shrimp with Sweet & Spicy Orange Sauce

Libby with Lemony Thyme
Course Appetizer
Servings 2

Ingredients
  

For shrimp...

  • 12 large shrimp peeled & deveined, leaving tails on.
  • 1/3 cup Panko bread crumbs
  • 1/3 cup shredded unsweetened coconut
  • 1/3 cup finely chopped sliced almonds
  • 1/2 cup flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 tsp. cayenne
  • 1 egg
  • 1/3 cup ice water
  • canola oil for frying

For sauce...

  • 1/4 cup sweet orange marmalade
  • 2 Tbl. honey
  • 1 Tbl. sriracha
  • 1/4 tsp. red pepper flakes.

Instructions
 

For shrimp...

  • Peel & devein 12 large shrimp leaving tails on. Heat 1 cup canola oil over med high heat.
  • Combine panko, shredded unsweetened coconut, and finely chopped sliced almonds in a shallow dish. Set aside. Combine flour, baking powder, salt, cayenne, egg, and ice water in a bowl and whisk together. Dip shrimp in batter, then in crumb mixture. Refrigerate for 15 - 30 minutes to help set the breading.
  • Deep fry 3-4 shrimp at a time until golden brown for about 1 minute per side. Drain on a brown paper bag.

For sauce...

  • Combine orange marmalade, honey, sriracha, and red pepper flakes.