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.

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 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.

That's it — enjoy your meal!

Coconut Shrimp with Orange Ginger Marmalade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions