COCONUT SHRIMP WITH SPICY ORANGE MARMALADE SAUCE
Steps:
- Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.
- Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.
- Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.
- Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.
Nutrition Facts : Calories 687.3 calories, Carbohydrate 72 g, Cholesterol 197.6 mg, Fat 35 g, Fiber 4 g, Protein 25.4 g, SaturatedFat 18.7 g, Sodium 552.3 mg, Sugar 31.1 g
ORANGE DIPPING SAUCE FOR COCONUT SHRIMP
This is the perfect dipping sauce for coconut shrimp, similar to what is served in many restaurant chains. It would also be great with chicken strips. Add more or or less hot sauce according to taste.
Provided by Valerie Brunmeier
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 10
Number Of Ingredients 4
Steps:
- Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 18.8 g, Fiber 0.1 g, Protein 0.1 g, Sodium 168.6 mg, Sugar 16.6 g
COCONUT ORANGE SHRIMP
I love coconut shrimp. I came across this recipe in my newspaper one day and though to try it. It is outstanding. The hot sauce gives it the right amount of spice to go with the sweet of the coconut. Prep time includes marinating time.
Provided by MelodyOHare
Categories Coconut
Time 1h36m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine 1/2 cup coconut, banana, hot sauce, orange juice, oil and orange peel in blender; puree.
- Pour mixture into large plastic resealable bag.
- Add shrimp and toss to coat.
- Refrigerate for 1 hour.
- Preheat oven to 450.
- Line 13x9 baking pan with foil.
- Lightly grease foil.
- Sprinkle remaining coconut onto waxed paper.
- Dip shrimp into coconut, pressing firmly on each side to coat.
- Place shrimp on baking pan.
- Bake 6 to 8 minutes or until shrimp are opaque.
STICKY CRISPY ORANGE SHRIMP
The inspiration for this recipe is a dish called orange chicken that the family loves from their favorite take-out restaurant in Tulsa. Here the chicken has been substituted with shrimp, a perfect vehicle for citrus flavors.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
- For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
- Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
- Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
- Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.
CRISPY COCONUT SHRIMP
We used Bisquick to create a crispy tempura batter for coconut shrimp that can be ready in only 30 minutes. Serve with a sweet and tangy dipping sauce made with orange marmalade, apricot preserves and soy sauce.
Provided by By Brooke Lark
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In small microwavable bowl, microwave dipping sauce ingredients uncovered on High 30 to 50 seconds. Stir until blended; set aside.
- In small bowl, beat eggs with whisk or fork. In medium bowl, stir together Bisquick mix, coconut, ginger, cardamom and salt.
- In large skillet, heat oil over medium heat. Dip each shrimp into eggs, then into Bisquick mixture; dip again in eggs and in Bisquick mixture. Cook shrimp in batches in hot oil about 3 to 4 minutes, turning once, until coating is crisp and golden brown and shrimp are pink. Drain on paper towels.
- Serve shrimp hot with dipping sauce.
Nutrition Facts : ServingSize 1 Serving
PAULA DEEN'S COCONUT SHRIMP WITH ORANGE MARMALADE DIPPING SAUCE
Make and share this Paula Deen's Coconut Shrimp With Orange Marmalade Dipping Sauce recipe from Food.com.
Provided by Punky Julster
Categories Coconut
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine coconut and bread crumbs and season with salt and pepper.
- Place flour, eggs, and bread crumb mixture into 3 separate bowls.
- Dredge the shrimp in flour and shake off excess.
- Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess.
- Finally, coat the shrimp thoroughly with the bread crumb mixture.
- Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry.
- In a large Dutch oven, heat several inches of oil to 350 degrees F.
- Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying.
- Drain on paper towels.
- For the Dipping Sauce:
- Heat the marmalade in a small saucepan over low heat and thin with rum as desired.
Nutrition Facts : Calories 877.2, Fat 25.1, SaturatedFat 17, Cholesterol 231.4, Sodium 815.5, Carbohydrate 135.9, Fiber 6.5, Sugar 47.8, Protein 26.3
OUTBACK STEAKHOUSE COPYCAT COCONUT SHRIMP
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Rinse off thawed shrimp and pat dry, set aside.
- In a medium mixing bowl combine flour, cornstarch, salt, and white pepper.
- Then add in water and 2 Tablespoons vegetable oil. Whisk together until well blended. Set aside.
- Heat 2-3 inches oil in a large pot until oil reaches 325 degrees F.
- Place coconut on a small cookie sheet or pan.
- Dip each shrimp in the batter and then roll in the shredded coconut.
- Fry shrimp in hot oil just until they start to turn golden brown.
- Place fried shrimp on a large cookie sheet and bake in preheated oven 5 minutes to finish cooking.
- While shrimp is baking, make the Marmalade Dipping Sauce by combining the orange marmalade, Dijon mustard, honey, and hot sauce in a bowl.
- Serve shrimp with the marmalade dipping sauce.
Nutrition Facts : Servingsize 1 serving, Calories 4331 kcal, Fat 270 g, SaturatedFat 220 g, Cholesterol 36 mg, Sodium 4590 mg, Carbohydrate 505 g, Sugar 301 g, Protein 37 mg
COCONUT SHRIMP
Jumbo shrimp is big on flavor when field editor Marie Hattrup from the Dalles, Oregon gives it a tropical twist. Coconut offers subtle sweetness, and the fruity salsa is delightful as a dip.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a bowl, combine salsa ingredients. Serve with shrimp and, if desired, lime wedges.
Nutrition Facts : Calories 505 calories, Fat 12g fat (5g saturated fat), Cholesterol 552mg cholesterol, Sodium 677mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 75g protein.
COCONUT-LIME SHRIMP
You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they're done.
Provided by Melissa Clark
Categories dinner, seafood, main course
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
- Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
- Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
- Serve over rice, with remaining cilantro and lime wedges on the side.
COCONUT SHRIMP
No one really knows the origins of fried coconut shrimp, the crunchy, breaded kind that's served in chain steakhouses and beachfront restaurants, but its roots are likely found in the tiki bar culture, which was all the rage in the United States after World War II, when access to tropical produce like coconuts and pineapples became an everyday thing. Using egg whites instead of whole eggs and cornstarch instead of flour yields shrimp that are simultaneously crunchy yet light, and go just as well with piña coladas as they do with Champagne. We paired ours with a simple spicy-sweet dip made with marmalade, Dijon mustard and Sriracha, but you can also serve them with store-bought sweet chile sauce.
Provided by Margaux Laskey
Categories easy, quick, snack, weeknight, seafood, appetizer, main course
Time 30m
Yield About 24 shrimp
Number Of Ingredients 15
Steps:
- Make the dip: In a small bowl, combine marmalade, mustard, Sriracha (if using), lime juice and salt. Stir until fully incorporated. If it's too thick, add a touch more lime juice.
- Make the shrimp: Place the cornstarch, lime zest, salt and cayenne (if using) in a shallow bowl. Whisk the egg whites in another bowl until frothy. Toss the coconut and panko in another shallow bowl; season with salt and pepper.
- Working with one shrimp at a time, holding it by its tail, coat the shrimp (but not the tail) in the cornstarch mixture then shake off excess. Dip in the egg whites, then shake off excess. Dredge in coconut-panko mixture, pressing to coat. Set aside on a large plate. Repeat with the remaining shrimp.
- Heat enough oil to cover the bottom of a large skillet in a thin layer. Heat over medium until oil shimmers. (A pinch of the coconut-panko mixture added to the oil should sizzle and brown easily. If the oil isn't hot enough, the shrimp will stick to the pan.) Working in batches if necessary, add shrimp in a single, even layer (do not crowd the pan), and cook until golden brown on the bottom, about 2 minutes. Adjust the heat as necessary if the shrimp is browning too quickly.
- Using tongs, grab the shrimp by the tail (so as not to disturb the crust) and flip over. Cook until golden brown underneath, about 2 minutes more. Remove the shrimp by the tail from the pan to a plate lined with paper towels. Repeat with the rest of the shrimp, adding additional oil as needed.
- Serve immediately with dip.
FAST COCONUT SHRIMP
Tender shrimp are nicely coated with crumbs and coconut in this elegant appetizer. The rum and marmalade sauce on the side is a tasty complement.-Elaine Bonica, Bethel, Maine
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen (1-1/3 cups sauce).
Number Of Ingredients 8
Steps:
- In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and coconut. Dip shrimp into egg mixture, then roll in crumb mixture. , In an electric skillet or deep fryer, heat 1/4 in. of oil to 375°. Fry shrimp, a few at a time, until golden brown, 1-2 minutes on each side . Drain on paper towels., Meanwhile, in a small saucepan, bring orange marmalade and rum to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with shrimp.
Nutrition Facts : Calories 103 calories, Fat 4g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 60mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
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