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
SWEET-AND-SOUR ORANGE SAUCE
I was in the mood for some egg rolls and, when trying to think of something to go with them, I opened the fridge and saw way too many oranges. Not finding an orange sweet-and-sour sauce, I made my own. This is sweet and sour with a bit of spice and a beautiful, yet light, orange taste. Perfect over egg rolls, shrimp, chicken, rice, or even stir-fried veggies.
Provided by duboo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 19m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, cayenne pepper, sriracha sauce, white pepper, and cayenne pepper in a saucepan over medium heat. Cook and stir sauce until sugar is dissolved, 3 to 5 minutes.
- Remove 1/2 cup of sauce and combine with cornstarch in a small bowl. Whisk until well blended and orange zest starts to dissolve.
- Raise heat under the saucepan and bring the sauce to a slow boil, about 5 minutes. Mix cornstarch mixture into the sauce. Stir occasionally until thickened, 3 to 5 minutes. Remove from heat and let cool a bit, about 3 minutes.
Nutrition Facts : Calories 80.3 calories, Carbohydrate 20.5 g, Fiber 0.2 g, Protein 0.1 g, Sodium 84.1 mg, Sugar 17.8 g
COCONUT SHRIMP WITH THE BEST DIPPING SAUCE
Use plenty of coconut flakes to coat these shrimp for superior crunch and subtle tropical sweetness from Natasha Kravchuk of Natasha's Kitchen. They're even better with the super simple (2 ingredient!) apricot sweet chili sauce.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Rinse shrimp in cold water and pat dry with paper towels.
- Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
- Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
- Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
- Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 25.3 g, Cholesterol 132.8 mg, Fat 20.4 g, Fiber 1.7 g, Protein 14.7 g, SaturatedFat 6.3 g, Sodium 407.8 mg, Sugar 12.1 g
DIPPING SAUCE FOR COCONUT SHRIMP
A simple delicious dipping sauce!
Provided by abcd1234
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 4
Number Of Ingredients 3
Steps:
- Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 101.5 calories, Carbohydrate 27.2 g, Fiber 0.3 g, Protein 0.1 g, Sodium 56 mg, Sugar 24.1 g
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
COCONUT SHRIMP WITH SWEET-AND-SOUR ORANGE SAUCE
Steps:
- TO PREPARE SHRIMP Place flour in a medium bowl. Whisk pancake mix, salt and 1 cup water in another medium bowl to form a smooth, thin batter. Place coconut in another bowl. Dredge 1 shrimp in flour, shaking off excess. Holding shrimp by tail, dip it in batter, allowing excess to drip off, then make a well in the coconut and drop in batter coated shrimp, covering it with coconut and pressing so that it adheres. Lay shrimp on a wire rack. Repeat with remaining shrimp, thinning batter as needed with a litte extra water. Freeze coated shrimp for at least 30 minutes before frying. TO MAKE SAUCE Mix marmalade, mustard and vinegar in a small bowl and set aside. TO FRY SHRIMP Heat oven to 200 degrees. Heat oil in an 8 quart pot to 350 degrees. Set a wire rack over a baking sheet. Fry shrimp in batches, making sure not to crowd pot & turning shrimp halfway through, until golden, about 2-3 minutes. Transfer to wire rack and keep first batches warm in oven while remaining shrimp are fried. Serve with sauce along side.
COCONUT SHRIMP WITH ORANGE MARMALADE SAUCE
Make and share this Coconut Shrimp With Orange Marmalade Sauce recipe from Food.com.
Provided by carolinafan
Categories Coconut
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine flour, cornstarch, jerk seasoning and paprika in a shallow bowl.
- Pour coconut milk into a second bowl.
- Combine the shredded wheat and shredded coconut in third bowl.
- Lay out cooling racks and place waxed paper underneath them to catch drippings.
- Working in assembly line fashion, hold each shrimp by the tail, coat with the flour mixture, dip into the coconut milk and coat with the crushed wheat/coconut mixture. Place shrimp on a rack and repeat process until all shrimp are coated.
- Melt enough Crisco shortening to equal 2 inches in a deep frying pan, or use an electric deep fryer half filled with shortening; heat to 350. (365 for electric fryer).
- Fry 6 or 8 shrimp at a time, for 1 to 2 minutes or until golden and crispy. Bring oil back to 350 (365 for electric fryer) before frying each batch.
- As each batch finishes, drain shrimp on a paper towel before transferring to a serving platter.
- Serve hot or warm with orange marmalade sauce.
- Orange Marmalade Sauce:.
- Place all ingredients into a food processor and pulse until almost smooth. Place mixture in a small serving bowl and set aside.
Nutrition Facts : Calories 205.1, Fat 9.5, SaturatedFat 7.3, Cholesterol 32.2, Sodium 144.3, Carbohydrate 26.8, Fiber 0.7, Sugar 14.6, Protein 5.1
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.
CRUNCHY COCONUT SHRIMP WITH SWEET ORANGE MARMALADE SAUCE
Dazzle your party guests with homemade coconut shrimp - succulent tail-on shrimp are wrapped in a crunchy coconut and shredded wheat coating, fried until golden brown and served with a tangy Key West-inspired orange and lime sauce. Irrestible, so be sure to make lots!!
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 24 shrimp
Number Of Ingredients 14
Steps:
- DIP: Place all ingredients into a food processor and pulse until smooth and place mixture in a small serving bowl; set aside.
- SHRIMP: Melt enough shortening or oil to equal 2-inches in a deep frying pan or use and electric deep fryer heated to 365°F.
- In a shallow dish, combine flour, cornstarch, jerk seasoning, and paprika. Pour coconut milk in a second bowl. In a third shallow dish, combine the crushed shredded wheat and coconut. Layout cooling racks and place waxed paper underneath to catch drippings.
- Hold each shrimp by the tail, coat with flour mixture, dip into coconut milk then into crushed shredded wheat mixture. Place shrimp on rack and repeat process until all shrimp are done.
- Fry 6-8 shrimp are at a time for 1-2 minutes or until golden brown. Drain on paper towels.
- NOTE: Shrimp may be prepared in advance and frozen for up to 2 weeks. To serve, defrost slightly and re-crisp in the oven at 375°F.
Nutrition Facts : Calories 134.2, Fat 2.9, SaturatedFat 2.1, Cholesterol 10.6, Sodium 53.5, Carbohydrate 25.7, Fiber 1.7, Sugar 12.9, Protein 3.1
HAWAIIAN COCONUT SHRIMP WITH SWEET AND SOUR SOY SAUCE
Make and share this Hawaiian Coconut Shrimp With Sweet and Sour Soy Sauce recipe from Food.com.
Provided by NRG Tribe
Categories Polynesian
Time 15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix flour, sea salt and pepper on a large plate.
- lightly beat egg whites in a medium bowl.
- spread coconut on another large plate.
- dip shrimp in flour then in egg whites.
- roll each shrimp in coconut until well covered.
- heat lard in a large cast-iron skillet over medium high heat and fry shrimp until browned and crispy, about 5 minutes on each side.
- Soy Sauce:.
- Mix all ingredients and stir until sugar is dissolved.
- makes 1 cup.
- Serve shrimp with sweet and sour soy sauce.
COCONUT SHRIMP WITH SWEET & SOUR ORANGE SAUCE
Shrimp and Coconut....my husband and kids love them.
Provided by Rose Rauhauser @NewYorkWoman
Categories Fish
Number Of Ingredients 12
Steps:
- Prepare shrimp: Place flour in a medium bowl. Whisk pancake mix, salt and 1 cup water in another bowl to form a smooth batter. Place coconut in another bowl.
- Dredge 1 shrimp at a time in flour, shake off excess, hold shrimp by tail, dip into batter, allow excess to drip off and make a well in coconut and drop in batter coated shrimp and cover with coconut press to adhere. Repeat... use a little extra water if batter thickens.
- Sauce: Mix all ingredients together, set aside and serve with shrimp.
- I place my shrimp on wax paper and freeze before I fry them and the coconut adheres and just fry directly from the freezer in batches. Do not crowd the shrimp when frying. Place on baking sheet in a warm oven while frying all the shrimp. Serve. Enjoy.
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