Coconut Shrimp with Orange Marmalade Dipping Sauce
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
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.
Tips/Notes
*You can also use unsweetened coconut.
Nutrition
Calories: 561kcalCarbohydrates: 72gProtein: 13gFat: 25gSaturated Fat: 14gCholesterol: 143mgSodium: 481mgPotassium: 404mgFiber: 5gSugar: 43gVitamin A: 101IUVitamin C: 4mgCalcium: 149mgIron: 3mg
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