Crunchy Coconut Shrimp With Sweet Orange Marmalade Sauce Recipe

Name: Crunchy Coconut Shrimp With Sweet Orange Marmalade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: DIP; 1 1/2 cups smucker's orange marmalade; 1 tablespoon lime juice; 2 teaspoons crisco vegetable oil or 2 teaspoons canola oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon hot sauce (or to taste); SHRIMP; 1/2 cup all-purpose flour; 1/4 cup cornstarch; 1 teaspoon jerk seasoning; 1/2 teaspoon paprika; 3/4 cup unsweetened coconut milk; 1 1/2 cups crushed unsweetened shredded wheat; 1/2 cup shredded coconut; 24 large tail shrimp, tail shell attached (about 1 1/2 lb.)

Servings: persons

DIP
1 1/2 cups smucker's orange marmalade
1 tablespoon lime juice
2 teaspoons crisco vegetable oil or 2 teaspoons canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce (or to taste)
SHRIMP
1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon jerk seasoning
1/2 teaspoon paprika
3/4 cup unsweetened coconut milk
1 1/2 cups crushed unsweetened shredded wheat
1/2 cup shredded coconut
24 large tail shrimp, tail shell attached (about 1 1/2 lb.)

1
DIP: Place all ingredients into a food processor and pulse until smooth and place mixture in a small serving bowl; set aside.
2
SHRIMP: Melt enough shortening or oil to equal 2-inches in a deep frying pan or use and electric deep fryer heated to 365u00b0F.
3
In a shallow dish, combine flour, cornstarch, jerk seasoning, and paprika. Pour coconut milk in a second bowl. In a third shallow dish, combine the crushed shredded wheat and coconut. Layout cooling racks and place waxed paper underneath to catch drippings.
4
Hold each shrimp by the tail, coat with flour mixture, dip into coconut milk then into crushed shredded wheat mixture. Place shrimp on rack and repeat process until all shrimp are done.
5
Fry 6-8 shrimp are at a time for 1-2 minutes or until golden brown. Drain on paper towels.
6
NOTE: Shrimp may be prepared in advance and frozen for up to 2 weeks. To serve, defrost slightly and re-crisp in the oven at 375u00b0F.

774

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.

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

You need 16 ingredients. The key ingredients include: DIP, 1 1/2 cups smucker's orange marmalade, 1 tablespoon lime juice, 2 teaspoons crisco vegetable oil or 2 teaspoons canola oil, and more.

Yes, Crunchy Coconut Shrimp With Sweet 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.

Crunchy Coconut Shrimp With Sweet Orange Marmalade Sauce

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