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: 1 1/2 cups Smucker's(R) Simply Fruit(R) Orange Marmalade Spreadable Fruit; 1 tablespoon lime juice; 2 teaspoons Crisco(R) Pure Canola Oil; 1/4 teaspoon salt; 1/2 teaspoon ground pepper; 1/4 teaspoon hot pepper sauce or to taste; Crisco All-Vegetable Shortening for frying; 1/2 cup Pillsbury BEST All Purpose Flour; 1/4 cup cornstarch; 1 teaspoon jerk seasoning; 1/2 teaspoon paprika; 1 cup unsweetened coconut milk; 1 3/4 cups shredded wheat unsweetened, crushed; 1/2 cup shredded coconut; 24 shrimp large tail, shell attached, about 1 1/2 pounds

Servings: persons

1 1/2 cups Smucker's(R) Simply Fruit(R) Orange Marmalade Spreadable Fruit
1 tablespoon lime juice
2 teaspoons Crisco(R) Pure Canola Oil
1/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon hot pepper sauce or to taste
Crisco All-Vegetable Shortening for frying
1/2 cup Pillsbury BEST All Purpose Flour
1/4 cup cornstarch
1 teaspoon jerk seasoning
1/2 teaspoon paprika
1 cup unsweetened coconut milk
1 3/4 cups shredded wheat unsweetened, crushed
1/2 cup shredded coconut
24 shrimp large tail, shell attached, about 1 1/2 pounds

1
PLACE all sauce ingredients into a food processor and pulse until almost smooth, or mash with a potato masher. Place mixture in a small serving bowl and set aside.
2
MELT enough shortening to equal 2 inches in a deep frying pan, or use an electric deep fryer half-filled with shortening; heat to 350u00b0F (365u00b0F degrees for electric fryer).
3
COMBINE flour, cornstarch, jerk seasoning and paprika in a shallow bowl. Pour coconut milk into a second bowl. In a third bowl or shallow plate, combine the crushed shredded wheat and flaked coconut. Lay out cooling racks and place waxed paper underneath them to catch drippings.
4
HOLD each shrimp by the tail, coat with 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.
5
FRY 6 to 8 shrimp at a time, for 1 to 2 minutes or until golden and crispy. Bring oil back to 350u00b0F (365u00b0F for electric fryer) before frying next batch. As each batch finishes, drain shrimp on a paper towel before transferring to a serving platter. Serve hot or warm with sauce.
6
Shrimp may be prepared in advance and frozen for up to 2 weeks. To serve, defrost slightly and re-crisp at 375u00b0F.

784

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 15 ingredients. The key ingredients include: 1 1/2 cups Smucker's(R) Simply Fruit(R) Orange Marmalade Spreadable Fruit, 1 tablespoon lime juice, 2 teaspoons Crisco(R) Pure Canola Oil, 1/4 teaspoon salt, 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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