SERVES 6
Ingredients
• Orange Dipping Sauce
• ¾ cup orange juice (2 oranges)
• ¼ cup apricot jam
• 1 tablespoon honey
• 2 teaspoons tapioca or arrowroot starch
• Pinch ground ginger
• Pinch garlic powder
• Lemon juice, freshly squeezed
• Sea salt
• Coconut Shrimp
• 1¾ cups White Sandwich Breadcrumbs
• 1 tablespoon coconut oil
• ⅓ cup unsweetened shredded coconut
• ⅓ cup tapioca or arrowroot flour
• 2 large eggs
• ½ teaspoon sea salt
• ¼ teaspoon cayenne pepper
• Olive oil spray or coconut oil for greasing rack
• 1½ pounds extra-large shrimp, wild-caught, peeled and deveined
Preparation
1. For the Orange Dipping Sauce: Whisk juice, jam, honey, flour, ginger, and garlic powder together in small saucepan. Bring to a simmer over medium-high heat, whisking constantly. Reduce heat to medium-low and simmer gently, whisking often, until slightly thickened, 3 to 5 minutes. Remove from heat, season with lemon juice and sea salt to taste; allow to cool.
2. For the Coconut Shrimp: Adjust oven rack to middle position and preheat oven to 475° F. Toss breadcrumbs with oil, spread onto a rimmed baking sheet, and bake until lightly golden, about 7 minutes. Stir in coconut and continue to bake until crumbs and coconut are a deep golden color, about 2 minutes longer. Allow to cool slightly.
3. Spread flour into a shallow dish. In a second shallow dish, lightly beat eggs until foamy. In a third shallow dish, combine the breadcrumb and coconut mixture with sea salt and cayenne. Line a rimmed baking sheet with aluminum foil, top with a wire rack, and grease the rack with coconut oil.
4. Pat shrimp dry with paper towels. Working with several shrimp at a time, dredge in flour, dip in the eggs, and then coat with the breadcrumb mixture, pressing gently to adhere. Lay the shrimp on the prepared wire rack. Bake shrimp until just cooked through, about 5 to 7 minutes. Serve with Orange Dipping Sauce.
Chef’s Note: Shrimp come in a variety of sizes and are typically identified by count per pound. Use this chart to determine which shrimp to purchase for the recipe. Shrimp per pound:
• 10 shrimp or less = Colossal
• 11 to 15 = Jumbo
• 16 to 20 = Extra-large
• 21 to 30 = Large
• 31 to 35 = Medium
• 36 to 45 = Small
• about 100 = Miniature
