I thought it would be fun to revisit a few of the older posts on the blog. I came up with this Coconut Shrimp Recipe with Lemon Marmalade Dipping Sauce originally in 2015.
So I had been given 2 huge bags of lemons and was trying to come up with some different recipes when I came across recipes for lemon marmalade. I love the flavor of this marmalade!
The only thing I didn’t like about how the marmalade turned out, was the color. The reason for that is because all of the recipes I found used the natural pectins in the recipe and it had to cook for over an hour. The lemon caramelized too much.
IF When I make it again, I will use pectin. Then the marmalade will turn out nice and yellow, like I wanted it to look! Keep your eyes peeled for that update!
Now I had all of this lemon marmalade. What do you do with lemon marmalade? It’s not like you want to eat it on your English muffin for breakfast! It’s a bit tart for that.
The origins of Coconut Shrimp are not really known, but it has become a very popular dish in the US
The Creation of This Coconut Shrimp Recipe with Lemon Dipping Sauce
So the wheels in my head started turning and I thought, what is lemon great with? The obvious answer, of course is fish and seafood!
We have a restaurant on Sodus Bay, Lake Ontario that serves the most awesome coconut shrimp with orange marmalade dipping sauce! It is one of my favorites! One day when we went there for lunch, the lightbulb went on over my head! Hence, this recipe was born! Why not a Coconut Shrimp Recipe with Lemon Marmalade Dipping Sauce?!
Look at how crispy and delicious that looks!
When I first started the blog, I said, “I’m glad I don’t have to make my living as a photographer!” Nothing could be farther from the truth! Food bloggers are photographers!
So since I have been trying to perfect that skill, I wanted to revisit photos on the early posts. Therefore, I thought I would reshare this amazing Coconut Shrimp! I have served these Coconut Shrimp with Lemon Marmalade Dipping Sauce on many occasions! Everyone LOVES them! To see the original post with step-by step instructions and recipe, click here.
I hope you do too! Enjoy! And have fun cooking!
This lemon marmalade dipping sauce is far superior to the orange dipping sauce traditionally served with coconut shrimp!
- 1/2 c . lemon marmalade (purchase at grocery stores with specialty foods departments or online)
- 1/4 c . honey
- 1/4 c . good dijon mustard (I use Grey Poupon)
- 1/2 - 1 tsp . prepared horseradish ( i use a rounded teaspoon because I'm crazy about horseradish)
- 1/2 c . Orange Marmalade
- 1/4 c . honey
- 1/4 c . dijon mustard
- 1 tsp . lime juice
- 1/2 - 1 tsp . horseradish
- Prepare as follows for Lemon Marmalade dipping sauce
- 1 pound Easy peel Colossal Shrimp (13-15 per pound)
- 1/2 c . flour
- 2 eggs
- 1/4 c . Silk brand Cashew Milk
- 1 1/2 c . sweetened coconut
- 1 1/2 c . panko bread crumbs
- 1 tbsp . fresh parsley (or 1 tsp. dry parsley)
- 2 tsp . Sea salt or kosher salt
- Freshly ground black pepper to taste
- Canola or peanut oil for frying
- Add all ingredients to a small bowl
- Mix well.
- Cover and refrigerate at least 1 hour. Can be made a day ahead.
- 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.
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