Coconut Fried Shrimp W/ Horseradish-Marmalade Sauce

Name: Coconut Fried Shrimp W/ Horseradish-Marmalade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coconut Shrimp; 1 cup all-purpose flour, split in 1/2 cup portions; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1/4 - 1/2 teaspoons cayenne pepper,; cracked black pepper, about 3 cranks of the pepper mill; 2/3 cup water; 7 ounces package shredded, sweetened coconut; 3/4 cup panko, japanese-style bread crumbs; 1 pound large or jumbo shrimp, peeled and deveined; Oil for frying; Horseradish-Marmalade Sauce; 1/2 cup orange marmalade; 2 tablespoons prepared horseradish; 1 tablespoon plus 1 teaspoon rice vinegar; 1/2 teaspoon crushed red pepper

Servings: persons

Coconut Shrimp
1 cup all-purpose flour, split in 1/2 cup portions
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 - 1/2 teaspoons cayenne pepper,
cracked black pepper, about 3 cranks of the pepper mill
2/3 cup water
7 ounces package shredded, sweetened coconut
3/4 cup panko, japanese-style bread crumbs
1 pound large or jumbo shrimp, peeled and deveined
Oil for frying
Horseradish-Marmalade Sauce
1/2 cup orange marmalade
2 tablespoons prepared horseradish
1 tablespoon plus 1 teaspoon rice vinegar
1/2 teaspoon crushed red pepper

1
["In a medium-sized bowl, whisk together 1/2 cup flour, salt, baking powder, cayenne and black pepper. Add water, whisk until smooth. Let stand 15 minutes.", "Meanwhile, in a shallow bowl, toss together coconut and panko.", "Pat dry shrimp. Add 1/2 cup flour to gallon storage bag. Toss shrimp in flour, then one by one, dredge shrimp in flour/water mixture and coat in panko/coconut mixture, may have to press to adhere to shrimp.", "Heat oil to 360 degrees, can use deep fryer or frying pan (I use cast iron) with 1"" to 2"" of oil. Place shrimp in fridge while oil is heating up. (This will give the coconut a chance to adhere to the shrimp)", "Fry, in batches, for 1-2 minutes, until golden brown.", "For Sauce: Whisk together marmalade, horseradish, rice vinegar, and crushed red pepper. Microwave for 20 seconds (to soften marmalade), and whisk until well blended. Add more horseradish, if necessary, to taste.
2
Do yourself a favor and double the sauce, you will be glad you did."]

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Coconut Shrimp, 1 cup all-purpose flour, split in 1/2 cup portions, 1/2 teaspoon salt, 1/2 teaspoon baking powder, and more.

Yes, Coconut Fried Shrimp W/ Horseradish-Marmalade Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!