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 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
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
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
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
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- Place the flour, salt, and pepper in a bowl. Whisk the 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 the flour well, making sure to leave tail clean. Dip in the egg coating, then return to the flour and cover again. Dip in the coconut milk, then roll in the coconut flakes.
- Heat the 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.
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