Enjoy Coconut Shrimp and Orange Sauce as a main dish OR a yummy appetizer! Coconut-crusted shrimp are served with a marmalade dipping sauce.
- ½ cup orange marmalade
- 3 Tablespoons honey
- 1 Tablespoon Dijon mustard
- ½ teaspoon Tabasco sauce or other hot sauce
- 16 ounces Medium shrimp (frozen, cooked) thawed, tails removed, if desired
- ⅓ cup all purpose flour
- ⅓ cup cornstarch
- 1½ teaspoons salt
- 1½ teaspoons pepper white or black
- ¾ cup cold water
- 1½ Tablespoons vegetable oil (for batter)
- 2 cups vegetable oil (for frying shrimp)
- 2½ cups shredded coconut
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Stir marmalade, honey, Dijon, and hot sauce in a bowl until combined. Set sauce aside.
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In a separate medium bowl, whisk flour, cornstarch, salt and pepper together. Add cold water, and 2 T. vegetable oil; until fully blended. Set batter aside.
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Place shredded coconut on cookie sheet or large plate; spread it out.
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IMPORTANT: If cooking shrimp in batches, preheat OVEN to 400°F. before cooking shrimp. Keep cooked shrimp warm in oven while cooking remaining shrimp.
Pat shrimp dry. Set aside. Heat 2-3 inches of vegetable oil to 325°F in electric skillet or large pot.
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When oil is almost at 325℉, coat each shrimp in batter, then roll in shredded coconut to cover all sides. When oil reaches 325℉, carefully add coconut shrimp in small batches (don't overcrowd pan). Fry only until cooked through and golden brown (about 3 minutes total). Turn shrimp over midway so both sides are golden brown. Transfer shrimp to baking sheet; keep warm in oven while battering, cooking remaining shrimp. Important: Make sure oil is heated back to 325°F before cooking next batch of shrimp, for best results.
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Place orange sauce in serving dish; serve with the coconut shrimp for dipping. Serve as a main dish OR appetizer! Enjoy!