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!
For another amazing shrimp recipe, check out my Crispy Crunchy Fried Shrimp. You won’t be disappointed.
Coconut Shrimp with Orange Marmalade Dipping Sauce
Ingredients
Coconut Shrimp
- 24 large shrimp, 16 to 20 count or larger, peeled and deveined with tails left on
- ¾ cup all-purpose flour, divided
- 1 ½ teaspoons baking powder
- 1 large egg
- ⅔ cup beer
- 2 cups flaked sweetened coconut*
- 2 cups peanut oil
Orange Marmalade Dipping Sauce
- ½ cup orange marmalade
- 2 teaspoons Dijon mustard
- 1 teaspoon prepared horseradish
- 2 teaspoons honey or to taste
Instructions
Coconut Shrimp
- Combine ½ cup flour, baking powder, egg and beer in a bowl. Whisk until smooth.
- Place remaining ¼ 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: ½ cup.
Can I make the shrimp ahead of time and leave on wax paper until ready to fry?
Yes, you could leave it for about an hour if refrigerated.
Ur recipe says baking soda but ur directions say soda…which one is it
Recipe says powder but directions say soda
Sorry about that – it’s baking powder. I’ve made the change in the recipe.