Best Paula Deens Coconut Shrimp With Orange Marmalade Dipping Sauce Recipes

PAULA DEEN'S COCONUT SHRIMP WITH ORANGE MARMALADE DIPPING SAUCE

Steps:

• In a large bowl, combine coconut and bread crumbs and season with salt and pepper.
• Place flour, eggs, and bread crumb mixture into 3 separate bowls.
• Dredge the shrimp in flour and shake off excess.
• Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess.
• Finally, coat the shrimp thoroughly with the bread crumb mixture.
• Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry.
• In a large Dutch oven, heat several inches of oil to 350 degrees F.
• Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying.
• Drain on paper towels.
• For the Dipping Sauce:
• Heat the marmalade in a small saucepan over low heat and thin with rum as desired.

OUTBACK STEAKHOUSE ORANGE DIPPING SAUCE

Steps:

• Combine all ingredients in a small bowl, whisk well and chill 1 hour.

CRUNCHY COCONUT SHRIMP WITH SWEET ORANGE MARMALADE SAUCE

Steps:

• DIP: Place all ingredients into a food processor and pulse until smooth and place mixture in a small serving bowl; set aside.
• SHRIMP: Melt enough shortening or oil to equal 2-inches in a deep frying pan or use and electric deep fryer heated to 365°F.
• In a shallow dish, combine flour, cornstarch, jerk seasoning, and paprika. Pour coconut milk in a second bowl. In a third shallow dish, combine the crushed shredded wheat and coconut. Layout cooling racks and place waxed paper underneath to catch drippings.
• Hold each shrimp by the tail, coat with flour mixture, dip into coconut milk then into crushed shredded wheat mixture. Place shrimp on rack and repeat process until all shrimp are done.
• Fry 6-8 shrimp are at a time for 1-2 minutes or until golden brown. Drain on paper towels.
• NOTE: Shrimp may be prepared in advance and frozen for up to 2 weeks. To serve, defrost slightly and re-crisp in the oven at 375°F.

ORANGE DIPPING SAUCE FOR COCONUT SHRIMP

Steps:

• Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.

OUTBACK ORANGE MARMALADE SAUCE CLONE

Steps:

• Mix ingredients together and serve with Coconut Shrimp.

COCONUT FRIED SHRIMP WITH DIPPING SAUCE - BOBBY DEEN

Steps:

• Dipping Sauce:.
• Add all the sipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
• In a large, heavy pot, heat 2-inches of the peanut oil to 325degrees f. Or use a deep fryer.
• Meanwhile in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
• In a wide shallow bowl, toss the coconut and bread crumbs together.
• Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the cocnut adhere.
• Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.
• Serve the shrimp with the dipping sauce.

A QUARTET OF DIPPING SAUCES FOR COCONUT SHRIMP

Steps:

• Sauce #1 ~ Marmalade Dipping Sauce:.
• Combine ingredients in a small saucepan over medium-low heat for 10 minutes, stirring occasionally.
• Sauce #2 ~ Pineapple Salsa:.
• Combine ingredients and serve.
• Sauce #3 ~ Apricot Preserves Dipping Sauce:.
• Combine ingredients and serve.
• Sauce #4 ~ Rum Dipping Sauce (from Paula Deen):.
• Combine ingredients and serve.