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