Coconut Shrimp and Orange Dipping Sauce Recipe

Name: Coconut Shrimp and Orange Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Panko Crumbs; 3 Tablespoons Wheat Germ; 2 whole Eggs; 1/2 cups Milk; 1- 1/2 cup Sweetened Coconut Flakes; 1 pound Cooked, Tail-on Shrimp; 1/2 cups Coconut Oil; 1/2 cups Orange Marmalade, Reduced Sugar; 2 Tablespoons Stone Ground Mustard; 2 Tablespoons Honey; 1 Tablespoon Lemon Juice; 1/4 teaspoons Red Pepper Flakes

Servings: persons

1 cup Panko Crumbs
3 Tablespoons Wheat Germ
2 whole Eggs
1/2 cups Milk
1- 1/2 cup Sweetened Coconut Flakes
1 pound Cooked, Tail-on Shrimp
1/2 cups Coconut Oil
1/2 cups Orange Marmalade, Reduced Sugar
2 Tablespoons Stone Ground Mustard
2 Tablespoons Honey
1 Tablespoon Lemon Juice
1/4 teaspoons Red Pepper Flakes

1
For the coconut shrimp: Combine panko crumbs and wheat germ in a mixing bowl.
2
In another bowl, whisk the eggs and milk, and in a third bowl add the coconut flakes.
3
Dip the shrimp in the egg mixture, followed by the panko mixture and dip lightly back into the egg mixture one more time before rolling in the coconut.
4
Place the coated shrimp on a baking sheet.
5
Once the shrimp are coated, heat the coconut oil over medium-high heat.
6
When the oil is hot enough (test with a few panko crumbs), add the shrimp to the pan and cook for about 2 minutes per side.
7
Remove and add the next batch of shrimp.
8
You may need to remove some of the excess breading from the pan in between batches.
9
Fry until all of the shrimp are complete and serve with the dipping sauce.
10
For the orange dipping sauce: In a bowl mix together all of the ingredients.
11
Garnish with an orange slice and serve with the coconut shrimp.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup Panko Crumbs, 3 Tablespoons Wheat Germ, 2 whole Eggs, 1/2 cups Milk, and more.

Yes, Coconut Shrimp and Orange Dipping 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.

Coconut Shrimp and Orange Dipping Sauce

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