COCONUT SHRIMP WITH ORANGE MUSTARD SAUCE
Make and share this Coconut Shrimp With Orange Mustard Sauce recipe from Food.com.
Provided by JANIC412
Categories Coconut
Time 45m
Yield 1 cup
Number Of Ingredients 13
Steps:
- Peel and devein the shrimp leaving the tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
- Make a well in center of the flour mixture. Gradually add beer stirring until batter is smooth.
- Dip shrimp in batter then dredge in the coconut. Fry shrimp in hot oil until lightly browned.
- Drain in paper towels.
- Orange Mustard Sauce: Combine marmalade, juice and mustard in a small bowl, stirring well. Makes 1 cup.
- Jan.
Nutrition Facts : Calories 2620.3, Fat 118.8, SaturatedFat 98.5, Cholesterol 714.4, Sodium 6021.8, Carbohydrate 274.4, Fiber 34.5, Sugar 93, Protein 109.9
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.
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
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 SHRIMP
Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
- Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
- Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
NEELY'S JUMBO COCONUT SHRIMP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oil in a deep-fryer to 350 degrees F.
- Butterfly shrimp and set aside.
- In medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs.
- Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lined sheet tray. Serve hot with Zesty Dipping Sauce on the side.
- Mix all ingredients in a small bowl.
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
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
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
More about "coconut orange shrimp recipes"
ORANGE COCONUT SHRIMP - PREVENTION
From prevention.com
Estimated Reading Time 2 mins
COCONUT SHRIMP WITH ORANGE GINGER MARMALADE SAUCE - JENNIFER …
From jennifercooks.com
COCONUT SHRIMP - DAMN DELICIOUS
From damndelicious.net
ORANGE MARMALADE DIPPING SAUCE FOR COCONUT SHRIMP RECIPES
From yummly.com
COCONUT SHRIMP IN ORANGE SAUCE - THE OLD HEN - FRESH AND …
From theoldhen.com
WHAT TO SERVE WITH COCONUT SHRIMP? TOP 27 FOODS IN 2022
From lacademie.com
PALEO COCONUT SHRIMP WITH ORANGE SAUCE {WHOLE30}
From thebananadiaries.com
COCONUT SHRIMP WITH ORANGE MARMALADE DIPPING SAUCE
From livewell360.com
10 BEST ORANGE MARMALADE SAUCE FOR COCONUT SHRIMP RECIPES
From yummly.com
HEALTHY COCONUT SHRIMP | HELLEME
From helleme.com
COCONUT SHRIMP WITH SPICY ORANGE DIPPING SAUCE | AN INSPIRED …
From aninspiredcook.com
BAKED COCONUT SHRIMP WITH DIPPING SAUCE - JESSICA GAVIN
From jessicagavin.com
CRISPY COCONUT SHRIMP WITH ORANGE CHILI DIPPING SAUCE
From norecipes.com
COCONUT SHRIMP WITH ORANGE MARMALADE & SRIRACHA
From kellyskitchencreation.com
GRILLED COCONUT SHRIMP WITH DIPPING SAUCE - GIRLS CAN GRILL
From girlscangrill.com
WHAT TO SERVE WITH COCONUT SHRIMP (8 PERFECT SIDE DISHES)
From insanelygoodrecipes.com
COCONUT-PECAN SHRIMP WITH ORANGE DIPPING SAUCE RECIPE
From myrecipes.com
7 CRISPY COCONUT SHRIMP RECIPES | ALLRECIPES
From allrecipes.com
COCONUT SHRIMP RECIPES - FOOD NETWORK
From foodnetwork.com
HEALTHY COCONUT SHRIMP | LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
BAKED COCONUT SHRIMP WITH ORANGE SERRANO CHILE DIPPING SAUCE
From shescookin.com
COCONUT SHRIMP WITH SPICY ORANGE SAUCE - DAIRY FREE RECIPES
From fooddiez.com
FOR TROPICAL USE ONLY – COCONUT POLENTA WITH SOUR ORANGE PAPAYA …
From eatingaway.com
BEST EVER COCONUT SHRIMP (+ DIPPING SAUCE) - AVERIE COOKS
From averiecooks.com
FRIED COCONUT SHRIMP WITH ORANGE SAUCE - COOKED BY JULIE
From cookedbyjulie.com
BAKED COCONUT SHRIMP WITH ORANGE CHILI DIPPING SAUCE
From friedmansideasandinnovations.com
COCONUT SHRIMP WITH SWEET AND SOUR ORANGE SAUCE
From threemanycooks.com
COCONUT SHRIMP WITH ORANGE-CHILI DIPPING SAUCE
From trytastefood.com
CRISPY BAKED COCONUT SHRIMP WITH SPICY ORANGE DIPPING SAUCE
From everydayeileen.com
COCONUT SHRIMP WITH SPICY ORANGE SAUCE - DAIRY FREE RECIPES
From fooddiez.com
CRUNCHY COCONUT SHRIMP WITH ORANGE SAUCE RECIPE | SIDECHEF
From sidechef.com
GRILLED ORANGE COCONUT SHRIMP - ZESTUOUS
From zestuous.com
CRISPY COCONUT GINGER SHRIMP WITH COCONUT RICE AND ORANGE …
From cookingforkeeps.com
COCONUT ORANGE SHRIMP RECIPE - SEAFOOD APPETIZERS
From foodreference.com
COCONUT FRIED SHRIMP WITH ORANGE MARMALADE
From ottawalife.com
BAKED COCONUT SHRIMP WITH ORANGE CHILI SAUCE | HAMILTONBEACH.CA
From hamiltonbeach.ca
CRISPY (HEALTHY!) COCONUT SHRIMP WITH AN ORANGE THAI DIPPING …
From donutworrybehealthy.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #fruit #seafood #asian #oven #dinner-party #romantic #nuts #shrimp #indonesian #dietary #coconut #shellfish #taste-mood #equipment #4-hours-or-less
You'll also love