Golden Coconut Shrimp with Orange Sauce
Crispy coconut shrimp with a tangy orange sauce—a tropical taste sensation!
Equipment
- Mixing bowls
- Small saucepan
Ingredients
- Shrimp
- 1 pound shrimp cleaned and deveined
- Sea salt and white pepper to taste
- 1/2 cup all-purpose flour
- 1 egg
- 1/4 cup shredded coconut unsweetened
- 3/2 cup fresh breadcrumbs
- 2 tablespoons olive oil
- 1 lemon cut into wedges
- Dipping Sauce
- 2 tablespoons butter
- 1/2 cup orange juice
- 2 tablespoons soy sauce
- A pinch of salt
- 1/2 teaspoon tapioca starch
- 2 tablespoons fresh parsley minced
Instructions
- Pat the shrimp dry and season with sea salt and white pepper.
- Prepare three bowls: one with flour, one with whisked egg, and one with a mixture of shredded coconut and breadcrumbs.
- Coat each shrimp in flour, then dip in egg, and finally coat with the coconut and breadcrumb mixture.
- Refrigerate the coated shrimp for 1 hour to set the coating.
- Preheat the Air Fryer to 370°F and arrange the shrimp in the basket.
- Drizzle with olive oil and cook for 6 minutes, working in batches if necessary.
- Meanwhile, prepare the dipping sauce: In a small saucepan, melt the butter over medium-high heat.
- Add orange juice and bring to a boil.
- Reduce the heat to a simmer for 7 minutes.
- Add soy sauce, salt, and tapioca starch, stirring until the sauce thickens.
- Serve the shrimp with the orange dipping sauce, garnished with lemon wedges and parsley.
- Enjoy!
Notes & Wine Advice
Wine Advice
Pair with a chilled Riesling or a fruity Pinot Gris to enhance the tropical flavors.
Nutrition values
Calories: 487 kcal | Carbohydrates: 35.9 g | Protein: 37.6 g | Fat: 21.7 g | Sugar: 8.4 g