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Coconut-Battered Shrimp with Orange Marmalade Dipping Sauce
Recipe from Chef Patrick Mould, owner of the Louisiana School of Cooking. Submitted by Ken Stewart, the Guam Food Guy

If you're a fan of sweet and spicy dishes like I am, this recipe is for you. If you like dishes on the spicier side, you can add more horseradish and hot sauce.

3 cups cooking oil
3 tsps Cajun Seasoning
1 1/4 cups flour
2 eggs
1/2 cup milk
1 cup shredded coconut
1 pound 21/25 count shrimp, peeled and de-veined

Heat cooking oil to 325 F. In a bowl stir together 1 cup of flour with 1 tsp Creole Seasoning and set aside. In another bowl place eggs, milk and 1 tsp Creole Seasoning and whip together. In another bowl stir together remaining 1/4 cup flour and shredded coconut. Place shrimp in yet another bowl and season with remaining teaspoon of Creole Seasoning. Dip individual shrimp first in flour, then in milk-egg wash, then roll in coconut-flour mixture until coated. Repeat each step until all shrimp are battered. Drop shrimp into cooking oil and fry until golden brown and floating.

1/2 cup orange marmalade
1 Tbs horseradish
2 tsps Dijon mustard
2 tsps lemon juice
1/4 tsp hot sauce
1/4 tsp salt

Combine all ingredients in a bowl and mix until thoroughly blended.

Serve shrimp with the dipping sauce and enjoy!

Yield: approximately 2 dozen shrimp

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