Coconut Shrimp with Lemon Marmalade Sauce
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0.0
0 reviews
Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
611 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Coconut Shrimp with Lemon Marmalade Sauce
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This lemon marmalade dipping sauce is far superior to the orange dipping sauce traditionally served with coconut shrimp!
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Ingredients
For the Lemon Marmalade Dipping Sauce
- 1/2 c lemon marmalade (purchase at grocery stores with specialty foods departments or online)
- 1/4 c honey
- 1/4 c Dijon mustard (I use Grey Poupon)
- 1/2 - 1 tsp prepared horseradish ( i use a rounded teaspoon because I'm crazy about horseradish)
For alternate Orange Marmalade Dipping Sauce
- 1/2 c orange marmalade
- 1/4 c honey
- 1/4 c Dijon mustard
- 1 tsp lime juice
- 1/2 - 1 tsp prepared horseradish
- Prepare as follows for Lemon Marmalade dipping sauce
For the Shrimp
- 1 pound Easy peel Colossal Shrimp (13-15 per pound)
- 1/2 c all-purpose flour
- 2 eggs
- 1/4 c milk
- 1 1/2 c sweetened flaked coconut
- 1 1/2 c Panko bread crumbs
- 1 tbsp fresh parsley (or 1 tsp. dry parsley)
- 2 tsp sea salt or kosher salt
- cracked black pepper
- peanut or vegetable oil
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Instructions
For the Lemon (or Orange) Marmalade Sauce
- Add all ingredients to a small bowl
- Mix well.
- Cover and refrigerate at least 1 hour. Can be made a day ahead.
For the Shrimp
- Thaw and peel shrimp.
- Add flour to one medium bowl.
- Whisk eggs and milk together into another medium bowl. Season with pepper.
- Mix Coconut, and panko in a 3rd bowl with parsley, salt and pepper.
- Cover a cookie sheet with parchment paper or waxed paper to lay shrimp one once they're coated.
- Dredge shrimp in flour and hit a few times against the side of the bowl to shake off excess.
- Next dip in egg mixture to thoroughly coat. Let drip for minute to remove excess.
- Finally dip into coconut mixture and press down to thoroughly cover shrimp.
- Set aside on cookie sheet until ready to fry.
- Place a few inches of oil into a heavy bottom pan, cast works great.
- Heat to very hot, about 365°F.
- Place Shrimp in hot oil, a few at a time so that oil doesn't cool down. Fry about 3-4 minutes until nicely golden brown then flip and repeat on the other side.
- Drain on paper towels. If you're doing a large batch, they can be kept warm in a low oven (200°F) for up to 15 minutes.
- Serve with lemon or orange marmalade dipping sauce.
Equipments used:
Notes
- Sauce can be refrigerated for at least a week.
- Shrimp can be refrigerated for 2-3 days.
- Reheat in short bursts in microwave.
- Do not freeze.
Nutrition Information
Show Details
Calories
611kcal
(31%)
Carbohydrates
89g
(30%)
Protein
32g
(64%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Cholesterol
367mg
(122%)
Sodium
1378mg
(57%)
Potassium
344mg
(10%)
Fiber
5g
(20%)
Sugar
54g
(108%)
Vitamin A
225IU
(5%)
Vitamin C
8.4mg
(9%)
Calcium
246mg
(25%)
Iron
5.5mg
(31%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 89g | 30% |
| Protein | 32g | 64% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 367mg | 122% |
| Sodium | 1378mg | 57% |
| Potassium | 344mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 54g | 108% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 8.4mg | 9% |
| Calcium | 246mg | 25% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
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