For some time, Susan has been suggesting that I make Coconut Shrimp with Orange Marmalade Dipping Sauce. This is a time of the year when fresh bay shrimp are abundant along the Gulf Coast. The local bay shrimp are my absolute favorite! Therefore, I thought that they would be perfect in this dish, and they were!
Ingredients for Coconut Shrimp with Orange Marmalade Dipping Sauce.
I used the following ingredients for the Coconut Shrimp: Fresh peeled and deveined bay shrimp, all-purpose flour, baking powder, egg, beer, and sweetened flaked coconut. For the dipping sauce, I used my homemade Seville Orange Marmalade, Dijon mustard, prepared horseradish, and honey. If I had used store-bought marmalade, I would not have bothered with the honey. However, the marmalade that I make for the Master Taste Tester is significantly less sweet than the store-bought stuff, so a bit of honey was in order.
Preparing the Orange Marmalade Dipping Sauce:
I combined the orange marmalade, Dijon mustard, prepared horseradish and honey in a small bowl. Then, I stirred everything together, and popped it in the refrigerator until dinner time. That’s it!
Preparing the Coconut Shrimp:
I always purchase fresh head-on shrimp. Therefore, the most time-consuming part of making the coconut shrimp was actually cleaning the shrimp! I did leave the tails on. Once the shrimp were cleaned, the rest was pretty easy.
First, I whisked together part of the flour, the baking powder, egg, and beer until it was smooth.
Then, I laid out my “work” station, i.e., the shrimp, flour, beer batter, and coconut. I started by holding the tail, and coating the shrimp in some flour. Next, I dipped the shrimp in the beer batter, and let the excess batter drip off. Then, I coated the shrimp in the coconut. Finally, I laid the prepared shrimp on a wax paper lined baking sheet. Once all of the shrimp had been coated, I put the baking sheet in the refrigerator to allow the coating to set.
Finishing the Coconut Shrimp:
I heated about two cups of peanut oil in a Dutch oven to 375° F. When the oil had reached the temperature, I fried the coconut shrimp in batches. Because I used sweetened coconut, I had to watch the shrimp carefully to ensure that the coconut didn’t burn. I actually learned this the hard way – my first batch did get a bit darker than I would have liked!
I drained the shrimp on paper towels, and served them as an entrée with the Orange Marmalade Dipping Sauce. They also make a delectable appetizer. Oh my – were they good! Yum!
Save RecipeIngredients
- 24 large shrimp (16 to 20 count or larger), peeled and deveined with tails left on
- 3/4 cup all-purpose flour, divided
- 1-1/2 teaspoons baking powder
- 1 large egg
- 2/3 cup beer
- 2 cups flaked sweetened coconut*
- 2 cups peanut oil
- 1/2 cup orange marmalade
- 2 teaspoons Dijon mustard
- 1 teaspoon prepared horseradish
- 2 teaspoons honey, or to taste
Instructions
- Coconut Shrimp: Combine 1/2 cup flour, baking soda, egg, and beer in a bowl. Whisk until smooth.
- Place remaining 1/4 cup flour, and coconut in separate bowls.
- Hold shrimp by the tail and dredge in flour. Then, dip shrimp in beer batter; allow excess batter to drip off. Roll dipped shrimp in coconut. Place on wax paper lined baking sheet. Repeat with remaining shrimp. Refrigerate for at least 30 minutes.
- Heat oil in Dutch oven or large frying pan to 375° F.
- Fry shrimp in batches in hot oil, turning once for 2 to 3 minutes, or until golden brown. Watch carefully to ensure that the coconut does not burn. Drain on paper towels. Repeat with remaining shrimp.
- Serve with Orange Marmalade Dipping Sauce.
- Yield: 2 to 4 servings.
- Orange Marmalade Dipping Sauce: Combine orange marmalade, Dijon mustard, horseradish, and honey in a bowl. Stir until well combined. Refrigerate until ready to use. Yield: 1/2 cup.
- *Note: You can also use unsweetened coconut.
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