Toss shrimp in cornstarch to coat, then dip in egg whites and dredge in coconut, pressing the coconut onto the shrimp. As summer is winding down let’s hold on to those warm sun rays a few moments longer. A healthier twist on a tropical seafood appetizer served with an orange honey dipping sauce. Drop shrimp in a few at a time and fry until golden brown. In a medium bowl, combine the egg, 1/2 cup flour, beer and baking powder. directions Fry shrimp until golden brown, about 2 to 3 … When ready to fry, heat oil to 350° and fry the shrimp until golden brown. I love the combination of savory and sweet, along with the crunch. Ingredients for Shrimp Dipping Sauce: All you need to make an amazing coconut shrimp sauce is equal parts of sweet chili sauce and apricot preserves or apricot fruit spread. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the coconut adhere. Set aside. In a medium size bowl, mix all dry ingredients for batter. Season shrimp with remaining seafood seasoning. Spicy Orange Marmalade Dipping Sauce. 1/3 cup red pepper jelly. Dipping Sauce. In a medium bowl, combine the egg, 1/2 cup flour, beer and baking powder. Baked Coconut Shrimp with Orange Marmalade Dipping Sauce Tasty Kitchen garlic salt, Dijon-style mustard, white pepper, honey, white sugar and 9 more Coconut Shrimp with Orange Marmalade Dipping Sauce The Pudge Factor Sweet Chili Sauce is usually found in the international or Asian aisle of your grocer. Mix together well. Take the shrimp one at a time and dredge in the almond meal. Serve the coconut shrimp with a sweet chili dipping sauce: Truthfully, these days I just buy chili sauce, but you can also make your own “cheat sauce” with orange marmalade, apricot jam, and garlic chili sauce or sriracha. The coconut shrimp dipping sauce is made with sweet chili sauce, sambal oelek and orange marmalade. Remove and drain on a paper towel. In my experience the shrimp has been cooked perfectly when the coconut begins to brown. Drain on paper towels. Heat oven to 500° F. Spray baking sheet with olive oil, or wipe with coconut oil using a paper towel. Fry the shrimp in batches until golden brown and cooked through. Put the shrimp into the batter. Bake until firm and cooked through, 10-12 minutes. Serve shrimp hot with the dipping sauce… Dipping Sauce Ingredients. This recipe is an Outback Steakhouse copycat, fast, easy, and guaranteed to trump restaurant and take-out versions. ½ cup orange marmalade. It tastes just like the Outback sauce they use on their Coconut Shrimp! If you love coconut shrimp like we do, then you owe it to yourself to make it at home. The orange marmalade dipping sauce is a perfect combination with coconut shrimp. 2 cups flaked coconut Additional flour for dipping (about 1/4 cup) Dipping Sauce: 1/2 cup orange marmalade (I use the reduced sugar kind) 2 tsp yellow prepared mustard 1 tsp horseradish. Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. While the shrimp is baking mix together the orange marmalade and honey mustard. Serve this dish with a side salad or as an appetizer…everyone will love it! It’s really very simple. Whisk the orange marmalade, mustard, and horseradish together in a bowl. Serve the shrimp with the dipping sauce. OK, fine, it’s Whole30 coconut shrimp with orange sauce. Dipping Sauce for Coconut Shrimp . Coconut shrimp is any dish that is made with a combination of shrimp and coconut in all of its forms. The oil should be at least 1½ inches deep. If you are allergic to, or don't like pineapple, substitute with orange marmalade. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels. It’s fast, easy, and guaranteed to trump restaurant and take-out versions! Then dip each shrimp into the batter mixture and roll in the shredded unsweetened coconut. Blend together dipping sauce ingredients. What's the best sauce to dip coconut shrimp in? I hope you enjoy it as much as I do! Our Coconut Shrimp is butterflied shrimp beer batter dipped, coated in coconut and fried until crispy and golden brown then served with 2 dipping sauces; Pina colada and orange marmalade. Directions: Peel and devain (if not done already) the shrimp, but leave the tails on. While shrimp cook, whisk together marmalade, chili sauce, lime juice, salt and pepper flakes; garnish with scallions. Put on tray and refrigerate until you are ready to fry. Nov 10, 2017 - This Coconut Shrimp recipe is an Outback Steakhouse copycat. Dip the shrimp in beer batter and roll in coconut. And sure, maybe it wasn’t Whole30 coconut shrimp with orange sauce during the roughest part of the first trimester but just any damn coconut shrimp within a 5-mile radius, but man, I would’ve done anything for a plate of crispy coconut shrimp and a sweet sauce for dipping. Crispy Baked Coconut Shrimp with Spicy Orange Dipping Sauce is a low-calorie healthy appetizer or meal. Dredge shrimp in coconut mixture, turn to coat and place on prepared pan. To make the dipping sauce combine orange marmalade, Dijon mustard, honey, and hot sauce in a mixing bowl. Tropical shrimp is usually served with a slightly spicy orange dipping sauce, made with orange marmalade. 1/8 teaspoon of Dijon mustard. Easy Coconut Shrimp Recipe We recently were on a little road trip, and t… Whisk egg whites is a small bowl. Serve with the Zippy Orange Dipping Sauce. Beat egg in a medium bowl; add shrimp and toss to coat. Make marmalade dipping sauce while shrimp is baking (or you can make ahead of time). The sweet chili sauce can be found in the Asian food section of the grocery store. In a large Dutch oven, heat oil to 350 °F. A simple delicious dipping sauce for coconut shrimp, made with orange marmalade, stone-ground mustard, and horseradish. Directions: Peel and devain (if not done already) the shrimp, but leave the tails on. Lemon marmalade can be found in some European specialty aisles, in better grocery stores, or online. Anything. I thought I’d share a recipe that totally screams tropical vacation, crunchy coconut shrimp! Serve shrimp immediately with sauce on side. Fry in oil heated to 350ºF in a deep-fat fryer, wok, or deep saucepan. Adjust amounts to suit your taste. Bookmark this recipe to cookbook online. No matter the occasion, fried coconut shrimp accompanied with spicy, orange marmalade dipping sauce will be a hit. Be careful not to overcrowd shrimp in the oil while frying. 14 Comments Over the Memorial Day weekend we made one of our favorite beach meals, Coconut Shrimp Tempura. Bake at 450 degrees for 8-10 minutes. It's a mix of sweet Thai chili sauce and a little apricot or orange marmalade mixed together. ¼ cup duck sauce. There's 2 tablespoons of Sweet Chili sauce in … Additional flour for dipping (about 1/4 cup) Dipping Sauce: 1/2 cup orange marmalade (I use the reduced sugar kind) 2 tsp yellow prepared mustard. Simply stir to combine. How to Make Coconut Shrimp Sauce. 1 splash of rice vinegar 1 tsp horseradish. Preheat a couple inches of oil to 350 degrees. Orange Dipping Sauce for Coconut Shrimp A sweet and tangy honey-mustard sauce with a hint of heat is the perfect quick accompaniment for coconut shrimp or chicken strips. Make a dipping sauce by heating the marmalade over low heat. 1/4 cup orange marmalade; 2 tbsp stone ground mustard; 2 tbsp honey; 3-4 drops hot sauce; Shrimp Directions. Perfectly crispy on the outside, juicy on the inside, and full of coconut flavor without being heavy or greasy. Shrimp goes so well with lemon, though, if you can find lemon marmalade, it is a far superior sauce to dip these in. Visit original page with recipe This is hardly a recipe, but it goes great with these sweet coconut shrimp! Ready in under 30 min. Enjoy! https://faxo.com/recipes/73488/coconut-shrimp-with-orange-marmalade-sauce Visit original page with recipe. Thin with rum as desired. Marmalade Dipping Sauce 1/2 cup orange marmalade 2 teaspoons ground mustard (with whole grain mustard seed) 1 teaspoon prepared horseradish 1 dash salt Shrimp 12 jumbo shrimp vegetable oil, for frying paprika 1 1/2 cup sweetened coconut flakes. 2 cups flaked coconut. The best part of making coconut shrimp --you know, besides have a crispy, perfectly fried piece of pure heaven-- is dipping them into tangy, sweet, savory saucy goodness. Refrigerate at least 1 hour before serving. This is an excellent Orange Marmalade Sauce which I use for Calamari. Memorial Day weekend we made one of our favorite beach meals, coconut with! 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