Coconut Orange Shrimp Recipes

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.

ORANGE DIPPING SAUCE FOR COCONUT SHRIMP

Steps:

• Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.

COCONUT ORANGE SHRIMP

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.

FAST COCONUT SHRIMP

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.

COCONUT SHRIMP WITH ORANGE MARMALADE SAUCE

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.