Coconut Shrimp with Spicy Orange Marmalade Sauce

Better Recipes Coconut Shrimp with Spicy Orange Marmalade Sauce
Special Recipe : Better Recipes Coconut Shrimp with Spicy Orange Marmalade Sauce

Summary

Better Recipes Coconut Shrimp with Spicy Orange Marmalade Sauce

Shrimp coated in coconut flakes, golden fried with a sweet and spicy dipping sauce.

Servings 4

Integrated

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 egg
  • 1 teaspoon water
  • 1 cup coconut milk
  • 1 cup coconut flakes
  • 1 pound large shrimp, peeled and deveined, tails left intact
  • 1 cup vegetable oil for frying
  • 1/2 cup orange marmalade
  • 1 teaspoon horseradish

Directions

  1. Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.

  2. Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.

  3. Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.

  4. Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.

Per Serving:

  • 687.3 calories
  • protein 25.4g 51% DV
  • carbohydrates 72g 23% DV
  • fat 35g 54% DV
  • cholesterol 197.6mg 66% DV
  • sodium 552.3mg 22% DV.

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