From seaside resorts to local diners, coconut shrimp with a sweet & tangy sauce has become a staple that never fails to enchant my palate. Each bite of this delicacy evokes memories of delightful feasts and shared moments. At any gathering, they’re always the first to be relished and gone.
While large gatherings may be on pause, there’s no need to wait for a special occasion to savor these gems. The essence of coconut shrimp lies in its contrasting flavors—the blend of juicy shrimp with a crispy crust, the rich aroma of coconut, and the delicate dance of sweet and savory. The fact that they’re a cinch to whip up and scale up makes it even more enticing.
The Perfect Partner: Dipping Sauce
Coconut shrimp shines when paired with a dipping sauce that tingles the taste buds. While the shrimp alone is a flavor festival, a sweet, tangy sauce with a touch of heat elevates the experience. This fusion finds its roots in Chinese cuisine, where fried delights often team up with sweet and tangy accompaniments. It’s a tried-and-tested match made in culinary heaven.
The Secret Weapon: Batter
Employing a batter for frying is the game-changer. This protective layer ensures the shrimp stays tender amidst sizzling oil, and equally important, it binds the coconut flakes seamlessly. Now, let’s embark on this gastronomic journey.
- 2 tablespoons apricot preserves
- 1/4 teaspoon either red wine or rice wine vinegar
- 1/2 teaspoon soy sauce
- 1 tablespoon honey
- A hint of crushed red pepper flakes (to your liking)
- 1 pound shrimp (450g, 16/20 count)
- 1/4 cup all-purpose flour (35g)
- 1 teaspoon cornstarch
- 1/4 teaspoon each of baking powder, baking soda, salt, garlic powder, and onion powder
- 1/4 cup chilled water
- 1/2 cup coconut flakes (as per your preference: sweetened or unsweetened)
- Frying oil (canola or peanut works best)
Crafting the Dish
- Intertwine all the sauce elements in a small dish and let them meld.
- Tenderly butterfly each shrimp, ensuring they’re dry.
- Merge flour, cornstarch, and other dry ingredients in a sizable bowl. Incorporate the cold water, blending into a smooth batter.
- Engulf each shrimp in the batter, leaving their tails untouched to achieve a crispy finish.
- Cloak the shrimp with coconut flakes, pressing gently. Dismiss any loose flakes.
- Pour oil (around 2-3 inches) into a pot. Aim for a consistent 325°F using a candy thermometer.
- Cradle the shrimp by their tails, gently lowering them into the hot oil. Fry them in petite batches, basking in the golden hue. Extract using a slotted tool, draining excess oil. A sprinkle of salt can be your final touch.
- Relish hot, paired with the delightful sauce!
Keeping your oil pristine ensures uniform frying. Between batches, sift out coconut remnants using a fine strainer.
Enjoy your gastronomic journey with these scrumptious coconut shrimp!