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Coconut Shrimp with Orange Ginger Marmalade
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Description
This recipe tastes just like the restaurant’s, if not better!
Ingredients
- 2 whole Eggs
- ¼ cups Water
- ⅔ cups Cornstarch, Divided
- 7 ounces, weight Flaked Coconut
- 1 Tablespoon Sugar
- 1 teaspoon Salt
- ½ cups Flour
- 1 pound Large Fresh Shrimp, Peeled, Deveined And Butterflied
- 1 cup Smucker's Orange Marmalade
- 1 whole Orange, Squeezed Of Juice
- 1 piece Ginger (about 1-inch), Peeled And Minced
Preparation
Mix eggs and water. Set aside. Place 1/3 cup of corn starch in a bowl for dusting the shrimp. Mix in a separate bowl the remaining 1/3 cup corn starch, coconut, sugar, salt, and flour, blend well. Heat oil for deep frying. Roll shrimp in corn starch, then in the egg wash, then finally roll in the coconut mixture. Place shrimp in hot oil and deep fry until done. Shrimp will float to the top when cooked.
For the sauce, combine marmalade, orange juice, and ginger in a food processor and process until smooth.
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Anne McCoy on 6.1.2010
Ohhhhhhh, I can’t wait to make this!!! My son’s girlfriend will do backflips when I serve Coconut Shrimp with the marmalade dip for dinner….she loves my cooking…God bless her!