Coconut Shrimp with Lemon Marmalade Sauce
This lemon marmalade dipping sauce is far superior to the orange dipping sauce traditionally served with coconut shrimp!
Servings 4 servings
Calories 611kcal
Cost $8
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
- 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.
Video
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
Calories: 611kcal | Carbohydrates: 89g | Protein: 32g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 367mg | Sodium: 1378mg | Potassium: 344mg | Fiber: 5g | Sugar: 54g | Vitamin A: 225IU | Vitamin C: 8.4mg | Calcium: 246mg | Iron: 5.5mg