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.
- The Creation of This Coconut Shrimp Recipe with Lemon Dipping Sauce
- How to Make Coconut Shrimp
- Other Delicious Seafood Recipes on Binky’s Culinary Carnival
- Tools I Use to Make Coconut Shrimp
- Coconut Shrimp with Lemon Marmalade Sauce
- For the Lemon Marmalade Dipping Sauce
- For alternate Orange Marmalade Dipping Sauce
- For the Shrimp
- For the Lemon (or Orange) Marmalade Sauce
- For the Shrimp
I know what your thinking, “LEMON Marmalade, really?” I swear to you it is far superior than orange marmalade! It really makes sense if you think about it, shrimp is always served with lemons. Why not lemon marmalade? It really compliments the flavor of the shrimp!
A few months ago I was given 4 bags of lemons, so I had to figure out what to do with them. So… I made lemon marmalade and preserved lemons. I haven’t really done much with the preserved lemons yet but I will soon. If you don’t have a bunch of lemons, you can buy lemon marmalade at the better grocery stores. Most of the brands are imported from the UK. Leave it to the Brits!
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?!
I use colossal shrimp, so that they don’t overcook. Get the easy peel shrimp because they are.. oh yeah, easier! Thaw shrimp and peel. I leave the tails on for gripping but this isn’t really necessary.
How to Make Coconut Shrimp
- The sauce is super easy. just add all of the ingredients to a small bowl and stir thoroughly. Refrigerate. (Sauce is better if it stays in the refrigerator for a few hours so that the flavors can mingle. So if possible, do this step ahead of time.)
- Mix the coconut, panko and spices in a small bowl.
- Mix your eggs with milk or non dairy milk. Add pepper. Whisk.
- Add about 1/2 c. flour to another bowl.
- First dredge in flour, tap against the side of the bowl to shake off excess flour.
- Then dip in egg mixture, allow the excess to drip off for a minute. Then press the shrimp down into the coconut mixture too coat well. You want lots of coconut to stick to the shrimp!
- Place breaded shrimp on a cookie sheet covered in parchment paper or waxed paper so that the shrimp don’t stick and lose all the coating. Continue until all of the shrimp are coated.
Make sure your oil is screaming hot, 365°F, so the shrimp cook quickly and do not overcook! When the shrimp are a nice golden brown, flip to the other side. The “Pigtail Food Flipper” from Jaccard is great for flipping shrimp without loosing the coating!
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!
I hope you do too! Enjoy! And have fun cooking!
Other Delicious Seafood Recipes on Binky’s Culinary Carnival
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Enjoy! And have fun cooking!
If you try this recipe, let me know how you like it in the comments below! I would love to hear from you!
Tools I Use to Make Coconut Shrimp
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
Coconut Shrimp with Lemon Marmalade Sauce
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 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 flour
- 2 eggs
- 1/4 c 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
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.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.
Originally published 10/3/2015
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