Best 3 Coconut Orange Shrimp Recipes
Indulge in a culinary journey with our tantalizing Coconut-Orange Shrimp, a symphony of flavors that will captivate your taste buds.
Dive into a vibrant fusion of tangy oranges, creamy coconut milk, and succulent shrimp, expertly combined to create a delectable dish that strikes the perfect balance between sweet, sour, and savory. This recipe promises an explosion of flavors that will leave you craving more.
But that's not all! Embark on a culinary adventure with our diverse collection of shrimp recipes, each offering a unique taste experience. From the zesty kick of our Spicy Garlic Shrimp to the aromatic allure of our Coconut Shrimp Curry, these recipes will transport you to culinary havens around the world.
COCONUT SHRIMP WITH SWEET-AND-SOUR ORANGE SAUCE
Steps:
- TO PREPARE SHRIMP Place flour in a medium bowl. Whisk pancake mix, salt and 1 cup water in another medium bowl to form a smooth, thin batter. Place coconut in another bowl. 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 the coconut and drop in batter coated shrimp, covering it with coconut and pressing so that it adheres. Lay shrimp on a wire rack. Repeat with remaining shrimp, thinning batter as needed with a litte extra water. Freeze coated shrimp for at least 30 minutes before frying. TO MAKE SAUCE Mix marmalade, mustard and vinegar in a small bowl and set aside. TO FRY SHRIMP Heat oven to 200 degrees. Heat oil in an 8 quart pot to 350 degrees. Set a wire rack over a baking sheet. Fry shrimp in batches, making sure not to crowd pot & turning shrimp halfway through, until golden, about 2-3 minutes. Transfer to wire rack and keep first batches warm in oven while remaining shrimp are fried. Serve with sauce along side.
COCONUT ORANGE SHRIMP
I love coconut shrimp. I came across this recipe in my newspaper one day and though to try it. It is outstanding. The hot sauce gives it the right amount of spice to go with the sweet of the coconut. Prep time includes marinating time.
Provided by MelodyOHare
Categories Coconut
Time 1h36m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine 1/2 cup coconut, banana, hot sauce, orange juice, oil and orange peel in blender; puree.
- Pour mixture into large plastic resealable bag.
- Add shrimp and toss to coat.
- Refrigerate for 1 hour.
- Preheat oven to 450.
- Line 13x9 baking pan with foil.
- Lightly grease foil.
- Sprinkle remaining coconut onto waxed paper.
- Dip shrimp into coconut, pressing firmly on each side to coat.
- Place shrimp on baking pan.
- Bake 6 to 8 minutes or until shrimp are opaque.
ORANGE DIPPING SAUCE FOR COCONUT SHRIMP
This is the perfect dipping sauce for coconut shrimp, similar to what is served in many restaurant chains. It would also be great with chicken strips. Add more or or less hot sauce according to taste.
Provided by Valerie Brunmeier
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 10
Number Of Ingredients 4
Steps:
- Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 18.8 g, Fiber 0.1 g, Protein 0.1 g, Sodium 168.6 mg, Sugar 16.6 g
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't overcrowd the pan when cooking the shrimp. This will prevent them from cooking evenly.
- Cook the shrimp until they are just cooked through. Overcooking will make them tough and rubbery.
- Make sure the sauce is simmering before adding the shrimp. This will help to prevent the sauce from curdling.
- Serve the shrimp immediately with rice or noodles.
Conclusion:
Coconut-orange shrimp is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its sweet, tangy, and slightly spicy flavor, it is sure to be a hit with everyone at the table. So next time you're looking for a quick and easy seafood recipe, give coconut-orange shrimp a try.
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