Delicious coconut shrimp from Hawaiian feast night.
I’ve blogged a coconut shrimp recipe before but this is a little different and one of the recipes from our Hawaiian feast on Thanksgiving weekend.
My first recipe was coated in an almond meal which can be pretty expensive to buy. This recipe has some Cajun seasoning (I used Tony’s) and hot sauce which spices it up a bit.
For my course on feast night I did three coconut shrimp per plate and then a little puddle of the orange marmalade dipping sauce. I have made orange marmalade before so I knew that part of my course was going to be easy. In fact, I did the orange marmalade a week before. The recipe for the orange marmalade just called for one orange but I used four because I wanted some extra jars of marmalade in my pantry for this winter.
One thing about making the orange marmalade though is it will only be as good as your oranges. I used Texas oranges when I made mine and they had a lot of seeds to pick out and they were not as orange color on the inside as I would have liked them to be. Look for naval oranges and I don’t think you can go wrong. I have been wanting to try blood oranges for this recipe; the color would be beautiful for a sauce or on your toast, scones or morning bagel. OR, even easier, just buy a good orange marmalade.
I think this would be a nice little appetizer to do during the Christmas holidays.
I served my marmalade dipping sauce in an Asian spoon but you could also do a puddle or smear on your plates.
Hawaiian Coconut Shrimp with Orange Marmalade Dipping Sauce
- 3 c. oil
- 3 tsp. Cajun Seasoning Tony's
- 1 1/4 c. flour*
- 2 eggs
- 1/2 c. milk
- 1 c. shredded unsweetened coconut or sweetened*
- 1 lb. 16 count shrimp, peeled and deveined (you can leave tails on)
- cilantro for garnish
- Heat the cooking oil to 325°. In a bowl mix together the flour and 1 teaspoon of the Creole seasoning and set aside.
- In another bowl place eggs, milk and 1 teaspoon Creole seasoning and beat together.
- In another bowl stir together the remaining 1/4 c. flour and shredded coconut. Place shrimp on a tray or dish and season with the remaining teaspoon of Creole seasoning. Dip individual shrimp first in flour, then in milk/egg mixtures, then roll in coconut/flour mixture until coated. Repeat each step until you have all the shrimp coated. Drop shrimp into cooking oil and fry until golden brown and floating.
Orange Marmalade Sauce
- 1/2 c. orange marmalade or buy it
- 1 Tbsp. horseradish
- 2 tsp. Dijon mustard
- 2 tsp. lemon juice
- 1/4 tsp. hot sauce
- 1/4 tsp. salt
- Combine all ingredients in a bowl and mix until thoroughly blended.
- Put your shrimp on the appetizer place, add a puddle of orange marmalade sauce and sprinkle dish with chopped cilantro.
- *You will probably need extra flour and coconut for the final dip into the coconut/flour mixture. We kept running out and I had to mix more up. Just have more ready in case you need it. I would not mix extra all in the same dish because it tends to get gunky after awhile because of the wet shrimp going into the coconut. I like to divide mine in small batches.