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Coconut Shrimp with Lemon Marmalade Sauce

This lemon marmalade dipping sauce is far superior to the orange dipping sauce traditionally served with coconut shrimp!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 611 kcal
Course: Main Course , Appetizer
Cuisine: American

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

Instructions

For the Lemon (or Orange) Marmalade Sauce
    Cup of Yum
  1. Add all ingredients to a small bowl
  2. Mix well.
  3. Cover and refrigerate at least 1 hour. Can be made a day ahead.
For the Shrimp
  1. Thaw and peel shrimp.
  2. Add flour to one medium bowl.
  3. Whisk eggs and milk together into another medium bowl. Season with pepper.
  4. Mix Coconut, and panko in a 3rd bowl with parsley, salt and pepper.
  5. Cover a cookie sheet with parchment paper or waxed paper to lay shrimp one once they're coated.
  6. Dredge shrimp in flour and hit a few times against the side of the bowl to shake off excess.
  7. Next dip in egg mixture to thoroughly coat. Let drip for minute to remove excess.
  8. Finally dip into coconut mixture and press down to thoroughly cover shrimp.
  9. Set aside on cookie sheet until ready to fry.
  10. Place a few inches of oil into a heavy bottom pan, cast works great.
  11. Heat to very hot, about 365°F.
  12. 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.
  13. 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.
  14. Serve with lemon or orange marmalade dipping sauce.

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

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

% 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.