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!