Baked Coconut Shrimp with Orange Chili Dipping Sauce
Ingredients
6-8 servings:
For the Coconut Shrimp:
2 pounds large tiger shrimp, peeled and deveined
kosher or sea salt, to taste
fresh ground black pepper, to taste
1/2 cup of all purpose flour
1 teaspoon ground cumin
1 teaspoon paprika
2 large eggs
1 cup sweetened coconut flakes
1 cup Panko bread crumbs
1/4 cup of minced flat leaf parsley, for garnish
optional garnish: shredded cabbage
optional garnish: minced parsley or cilantro
For the Orange Chili Dipping Sauce:
0.5 cup orange marmalade
1 zest of medium orange
2 tablespoons orange juice
1 tablespoon chili garlic sauce
1 tablespoon rice vinegar
1/2 teaspoon of kosher or sea salt, or to taste
Instructions
Coconut Shrimp:
Step 1: Preheat oven to 375°F and line a baking sheet with parchment.
Step 2: Rinse and pat the shrimp dry, then season with salt and pepper.
Step 3: Set up three bowls: flour + cumin + paprika; beaten eggs; coconut flakes + panko.
Step 4: Coat shrimp: flour → egg → coconut/panko, and place on the prepared sheet.
Step 5: Bake 15–20 minutes until golden (turn after 10 minutes if needed).
Step 6: Serve on shredded cabbage or with parsley/cilantro and orange-chili dipping sauce.
Orange Chili Dipping Sauce:
Whisk together the all of the ingredients (orange marmalade, orange zest, orange juice, chili garlic sauce, rice vinegar and salt) until smooth. Set aside until ready to serve with the coconut shrimp.
