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
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
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
HAWAIIAN COCONUT SHRIMP
Inspired by a trip to Hawaii, these delicious, crispy golden shrimp have a nutty flavor, with a slight hint of coconut. The Honey Mustard Sauce is their perfect complement OR serve with Chinese Sweet and Sour Sauce, Recipe #54625. Great for appetizers (use medium size shrimp) or a meal!
Provided by BeachGirl
Categories Coconut
Time 42m
Yield 10-12 appetizers, 4 serving(s)
Number Of Ingredients 11
Steps:
- SAUCE: mix together all ingredients and set aside.
- SHRIMP: Peel and devein shrimp, leaving the tails on.
- Rinse and drain.
- In Bowl 1, place 1/4 cup all-purpose flour.
- In Bowl 2, mix 1/2 cup self-rising flour with club soda to form a batter.
- In Bowl 3, place flaked coconut.
- Holding each shrimp by the tail, dip in flour to cover, then in batter, and lastly in coconut.
- Place each shrimp on waxed paper, repeating process until all shrimp are battered and covered in coconut.
- At this point you can cover and refrigerate for several hours if you like, making it a quick-cook dinner later that day or the next day.
- In hot oil, deep fry several shrimp for about 1-2 minutes until coconut is lightly golden brown.
- Drain on paper towels.
- Repeat process until all shrimp are cooked.
- Serve with Honey Mustard Sauce.
- Note: Spicy cocktail (tomato-based) sauce is not good with these shrimp.
Nutrition Facts : Calories 418.4, Fat 9.6, SaturatedFat 5.3, Cholesterol 224.8, Sodium 1550.5, Carbohydrate 55.5, Fiber 2.7, Sugar 28.1, Protein 28.1
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
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