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
SPICY ORANGE-COCONUT SHRIMP AND DIP
Steps:
- Combine shrimp, olive oil, salt, and pepper in a bowl and stir to coat. Let sit. Spread coconut in a thin layer over a cookie sheet and toast or broil, stirring occasionally for even color. Be careful not burn. When coconut is golden brown throughout, remove from heat and let cool. Thread shrimp on skewers. Cook over medium fire or under broiler for 3 minutes per side. Combine shrimp and marmalade glaze in a bowl and stir to coat. Remove shrimp from glaze with slotted spoon, and in a second bowl, roll shrimp in coconut. serve with dipping sauce; Combine orange marmalade with mustard and lime juice; cook over med. heat, stirring constantly, until marmalade melts. Remove from heat; cool. Cover and store in rfrigerator up to 1 week. About 1 1/4 cups. Serve with Coconut Shrimp.
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.
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.
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