Coconut Shrimp With Sweet & Sour Orange Sauce
"This shrimp recipe can be served as hor's d' oeuvres or as a fun-type of main meal to share with your loved ones or when entertaining with friends. It's crispy crunchy served alongside a perfectly matched sauce."
Original is 6-8 servings
Ingredients
-
- SWEET-AND-SOUR ORANGE SAUCE
-
-
-
Nutritional
- Serving Size: 1 (277.9 g)
- Calories 516.6
- Total Fat - 24 g
- Saturated Fat - 19.9 g
- Cholesterol - 142.8 mg
- Sodium - 950.8 mg
- Total Carbohydrate - 59.7 g
- Dietary Fiber - 8.6 g
- Sugars - 16.9 g
- Protein - 20.6 g
- Calcium - 88.9 mg
- Iron - 2.7 mg
- Vitamin C - 9.2 mg
- Thiamin - 0.2 mg
Step by Step Method
TO PREPARE SHRIMP
Step 1
Place flour in a medium bowl. Whisk pancake mix, salt, and 1 cup water in another medium bowl to form a smooth, think batter, Place coconut in a separate bowl.
Step 2
Dredge 1 shrimp in flour, shaking off excess. Holding shrimp by tail, dip it in batter, allowing excess to drip off, then make a well in coconut, drop batter-coated shrimp, and cover it with coconut, pressing so it adheres. Lay shrimp on a large wire rack.
Step 3
Repeat with remaining shrimp, thinning batter with a little extra water as it thickens.
Step 4
Freeze coated shrimp for at least 30 minutes before frying (if preparing ahead, cover tightly once shrimp are frozen hard.)
SWEET-AND-SOUR SAUCE
Step 5
Mix marmalade, mustard, and vinegar in a small bowl. Set aside.
TO FRY SHRIMP
Step 6
Heat oven to 200-degrees-F.
Step 7
Heat oil in an 8-quart pot to 350-degrees-F. Set a wire rack over a baking sheet.
Step 8
Fry shrimp in batches, making sure not to crowd the pot and turning shrimp halfway through, until golden, 2 - 3 minutes.
Step 9
Transfer to wire rack and keep first batches warm in the oven while you fry remaining shrimp. Serve with sauce alongside.
NOTE 1: The batter is not meant to compete with the flavor of the shrimp or coconut, instead it serves to glue the coconut onto the shrimp. Using a good quality store-bought mix, such as Aunt Jemima or equivalent, makes for the best results.
NOTE 2: Be sure to choose large shrimp (no more than 21 - 25 per pound), or you'll have too much coating. Let the excess batter drip off before dropping the shrimp into the bowl of coconut. If you hold each shrimp by the tail when dragging it through the flour and dipping it in the batter, the process isn't very messy.
A HELPFUL TIP: This is one of those recipes that is great to prep ahead, making it perfect when entertaining or just making life easier in general. The battered and coated shrimp can be double-wrapped in plastic and frozen for up to 1 month.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Note 1: Be sure to use a good quality store-bought pancake mix, such as Aunt Jemima, for the best results.
- Note 2: Choose extra-large size shrimp (21-25 count) for the best results and less coating.
- Substitute the all-purpose flour with almond flour for a gluten-free version. This substitution would make the recipe suitable for those with gluten sensitivities, while still providing a crunchy coating for the shrimp.
- Substitute the orange marmalade with apricot jam for a slightly sweeter and more subtle flavor. The apricot jam would provide a nice contrast to the crunchy shrimp and would pair well with the overall flavor profile of the dish.
Coconut-Crusted Tofu With Sweet & Sour Orange Sauce Replace the shrimp with an equal amount of firm tofu, cut into 1/2-inch cubes. Follow the same instructions as the shrimp, but reduce the frying time to 1-2 minutes or until golden brown. Serve with the same sweet & sour orange sauce.
Asian Slaw - This crunchy and flavorful slaw is a great accompaniment to the Coconut Shrimp with Sweet & Sour Orange Sauce. It adds a refreshing and light element to the meal and helps to balance the richness of the shrimp. The combination of the sweet and sour orange sauce and the Asian Slaw make for a delicious and unique meal experience.
Fried Rice - Fried rice is the perfect accompaniment to the Coconut Shrimp with Sweet & Sour Orange Sauce. It provides a nice contrast in texture and flavor, with its savory and slightly salty taste. The fried rice also helps to round out the meal, adding a heartier component to the meal that helps to balance the sweetness of the orange sauce.
FAQ
Q: How long can I store the battered and coated shrimp?
A: The battered and coated shrimp can be double-wrapped in plastic and frozen for up to 1 month.
Q: How do I prepare the shrimp for cooking?
A: Thaw the shrimp if frozen, then pat dry with a paper towel. Remove the batter and coating before cooking.
2 Reviews
You'll Also Love
Fun facts:
Fun Fact 1: The orange marmalade used in the Sweet & Sour Orange Sauce for this Coconut Shrimp recipe is a popular condiment in Britain, where it is believed to have been invented by Mary, Queen of Scots in the 16th century.
Fun Fact 2: In the United States, coconut shrimp is a popular appetizer in many restaurants, especially those serving seafood. It's also a favorite of celebrity chef Bobby Flay, who has featured it on his show Boy Meets Grill.