When it comes to college basketball, the madness has begun. March Madness is the perfect excuse to get together with old college buddies and cheer on your alma mater. And even if you’re not much of a basketball fan, the good food and company is often enough to get the party started. While buffalo wings and jalapeño poppers usually make an appearance, today, we’re thinking something a little more game-changing. Our recipe for Thai Coconut Shrimp Skewers are sure to be a slam dunk at any March Madness viewing party. Succulent shrimp coated in a crunchy, coconut-y batter and finished with a sweet and fiery orange dipping sauce, this appetizer is ridiculously easy to make. Whether you serve this for the Sweet Sixteen today, Elite Eight or Final Four, these skewers are sure to become your go-to specialty for any future game day gatherings.
Although coconut has a longstanding history throughout the world, the demand for coconut products is a modern ever-growing health trend. Coconut oil, coconut flour and coconut water are just among a few popular items that people gravitate towards for their culinary uses. Whether used sparingly or not, coconut always brings a bright, tropical flair to foods and drinks. Made from the dehydrated meat of coconuts, Melissa’s Dried Coconut Chips are a delicious ingredient in not only recipes like our coconut shrimp, but also other tasty appetizers, entrees and desserts. They can also be tossed with other nuts and fruits to create a healthy custom trail mix.
Thai Coconut Shrimp Skewers
Yields: 8 servings
For the shrimp
- 1 and 1/2 pounds of shrimp, peeled and deveined
- 3 cups of dried coconut chips
- 1 and 1/2 cups of water, ice cold
- 1 cup of Tempura Batter
- 1/2 teaspoon of curry powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- Vegetable oil for frying
- Bamboo skewers
For the sauce
- 1/4 cup of orange marmalade
- 2 tablespoons of honey
- 2 tablespoons of soy sauce
- 1/4 teaspoon of ground ginger
- 1/2 Thai chile, halved, seeds removed and chopped (optional)
1. Preheat the oil by pouring it into a deep fryer or large skillet about 1/3 way full.
2. In a large bowl, stir together the tempura batter, curry powder, salt, pepper and cold water until well mixed. Pour the coconut flakes onto a separate plate.
3. Grabbing the shrimp by the tail, dip it into the batter, making sure that it’s well coated. Roll the shrimp into the coconut flakes. Stick the shrimp onto the bamboo skewers.
4. Add the shrimp to the hot oil in small batches, cooking for about 3 minutes on each side, until golden brown.
5. Place the fried shrimp skewers onto paper towels to drain off any excess oil.
6. To make the dipping sauce, combine the orange marmalade, honey, soy sauce and ginger. If you want the sauce extra hot, add the chopped Thai chile.
What foods have you been feasting on during March Madness? Do you have a favorite go-to game day recipe?