Coconut Shrimp With Orange Marmalade Sauce Recipe

Name: Coconut Shrimp With Orange Marmalade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SHRIMP; 1/2 cup all-purpose flour; 1/4 cup cornstarch; 1 teaspoon jamaican jerk spice; 1/2 teaspoon paprika; 1 cup unsweetened coconut milk; 1 3/4 cups unsweetened shredded wheat cereal, crushed; 1/2 cup shredded coconut; 24 large tail-on shelled shrimp (about 1-1/2 pounds); Crisco shortening, for deep frying; SWEET ORANGE MARMALADE SAUCE; 1/2 cup smucker's orange marmalade; 1 tablespoon lime juice; 2 teaspoons canola oil; 1/4 teaspoon salt; 1/2 teaspoon ground pepper; 1/4 teaspoon hot pepper sauce (or to taste)

Servings: persons

SHRIMP
1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon jamaican jerk spice
1/2 teaspoon paprika
1 cup unsweetened coconut milk
1 3/4 cups unsweetened shredded wheat cereal, crushed
1/2 cup shredded coconut
24 large tail-on shelled shrimp (about 1-1/2 pounds)
Crisco shortening, for deep frying
SWEET ORANGE MARMALADE SAUCE
1/2 cup smucker's orange marmalade
1 tablespoon lime juice
2 teaspoons canola oil
1/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon hot pepper sauce (or to taste)

1
Combine flour, cornstarch, jerk seasoning and paprika in a shallow bowl.
2
Pour coconut milk into a second bowl.
3
Combine the shredded wheat and shredded coconut in third bowl.
4
Lay out cooling racks and place waxed paper underneath them to catch drippings.
5
Working in assembly line fashion, hold each shrimp by the tail, coat with the flour mixture, dip into the coconut milk and coat with the crushed wheat/coconut mixture. Place shrimp on a rack and repeat process until all shrimp are coated.
6
Melt enough Crisco shortening to equal 2 inches in a deep frying pan, or use an electric deep fryer half filled with shortening; heat to 350. (365 for electric fryer).
7
Fry 6 or 8 shrimp at a time, for 1 to 2 minutes or until golden and crispy. Bring oil back to 350 (365 for electric fryer) before frying each batch.
8
As each batch finishes, drain shrimp on a paper towel before transferring to a serving platter.
9
Serve hot or warm with orange marmalade sauce.
10
Orange Marmalade Sauce:
11
Place all ingredients into a food processor and pulse until almost smooth. Place mixture in a small serving bowl and set aside.

756

kcal

Calories

Fat

Carbs

148

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.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: SHRIMP, 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon jamaican jerk spice, and more.

Yes, Coconut Shrimp With Orange 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.

Coconut Shrimp With Orange Marmalade Sauce

How did you like this recipe?

Frequently Asked Questions