Coconut Shrimp with Orange Marmalade Dipping Sauce

5 from 1 vote

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!

Prep Time30 mins

Cook Time15 mins

Total Time45 mins

Course: Appetizer, Main Course

Cuisine: American

Servings: servings

Calories: 561kcal

Author: Chula King

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 soda, 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.

Notes

*You can also use unsweetened coconut.

Nutrition