Thai Coconut Shrimp w/ Spiced Orange Marmalade Sauce

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Thai Coconut Shrimp w/ Spiced Orange Marmalade Sauce


1 lb. black tiger shrimp (16-20/peeled, deveined, tail-on)
2 cups shredded coconut
1 cup panko bread crumbs
¾ cup all purpose flour
½ tsp baking powder
3 eggs
½ tsp ground ginger
salt & fresh cracked black pepper

Sauce:
1 cup orange marmalade
1 tsp Dijon mustard
1 tsp rice wine vinegar
1 tsp red chili flakes
1 lime (zested)


Heat oil to 325F.
Combine ingredients for sauce and set aside.
In a bowl crack 2 eggs, add cayenne and season.
In another bowl add flour, and in another bowl add coconut and panko bread crumbs.
Butterfly the shrimp, hold shrimp by tail, coat in flour, egg, coconut/panko and lay on parchment paper.
Fry shrimp until golden brown, do not crowd. Remove to paper towel.
Plate shrimp with sauce on the side.