Coconut Shrimp with Orange Ginger Marmalade Recipe

Name: Coconut Shrimp with Orange Ginger Marmalade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Eggs; 1/4 cups Water; ⅔ cups Cornstarch, Divided; 7 ounces, weight Flaked Coconut; 1 Tablespoon Sugar; 1 teaspoon Salt; 1/2 cups Flour; 1 pound Large Fresh Shrimp, Peeled, Deveined And Butterflied; 1 cup Smucker's Orange Marmalade; 1 whole Orange, Squeezed Of Juice; 1 piece Ginger (about 1-inch), Peeled And Minced

Servings: persons

2 whole Eggs
1/4 cups Water
⅔ cups Cornstarch, Divided
7 ounces, weight Flaked Coconut
1 Tablespoon Sugar
1 teaspoon Salt
1/2 cups Flour
1 pound Large Fresh Shrimp, Peeled, Deveined And Butterflied
1 cup Smucker's Orange Marmalade
1 whole Orange, Squeezed Of Juice
1 piece Ginger (about 1-inch), Peeled And Minced

1
Mix eggs and water.
2
Set aside.
3
Place 1/3 cup of corn starch in a bowl for dusting the shrimp.
4
Mix in a separate bowl the remaining 1/3 cup corn starch, coconut, sugar, salt, and flour, blend well.
5
Heat oil for deep frying.
6
Roll shrimp in corn starch, then in the egg wash, then finally roll in the coconut mixture.
7
Place shrimp in hot oil and deep fry until done.
8
Shrimp will float to the top when cooked.
9
For the sauce, combine marmalade, orange juice, and ginger in a food processor and process until smooth.

1095

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 11 ingredients. The key ingredients include: 2 whole Eggs, 1/4 cups Water, ⅔ cups Cornstarch, Divided, 7 ounces, weight Flaked Coconut, and more.

Yes, Coconut Shrimp with Orange Ginger Marmalade 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 with Orange Ginger Marmalade

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