Crunchy coated shrimp is brought to a new level with a spicy orange dipping sauce. You better make a mountain of these tasty shrimp because they are always a big hit.
I adore coconut shrimp. It reminds me of visiting Cabo when I was tween with my family and my Dad’s college alumni. This was back before Cabo was the hot spot that it is today. Shrimp that was caught that morning, coated with coconut that was freshly shaved, then fried to golden perfection. This recipe doesn’t quite meet that standard of freshness (hello, from northern Texas), but it is still enticing.
Whenever I make coconut shrimp I almost always make steak bites to go with it. Cubed pieces of steak, usually ribeye, that I throw in a skillet with a little butter and a generous amount of salt and pepper. Such a rich and flavorful cut of meat doesn’t need much dressing up. Unfortunately, that was all gobbled up before I had an opportunity to snap some photos. Silly Boys (I may have snuck some also, wink wink).
This version may be baked but it still has a nice crispy bite, stays juicy, and we can say bu-bye to all that grease and guilt of the deep fried version. Have I mentioned the sauce? OMG. The sauce. It’s tangy, a little bit spicy, and packs a punch with curry-infused orange juice. Don’t judge a book by its cover, this combination sounds odd but it’s absolutely tantalizing. Even the steak bites were given a delectable boost of flavor with a quick dip.
My challenge to you,
Try this baked coconut shrimp and compare it to the deep fried version – let me know what you think!