Coconut Shrimp With Orange Marmalade Sauce: A Taste of Sunshine

The first time I tasted coconut shrimp was on a tiny, sun-drenched patio overlooking the turquoise waters of St. Martin. The salty air mingled with the sweet, tangy aroma of the dipping sauce, and the crunch of the coconut coating gave way to a succulent, perfectly cooked shrimp. It was a simple dish, but the memory of that carefree afternoon, the taste of the tropics on my tongue, has stayed with me ever since. Recreating that experience, even in my own kitchen, always brings a little bit of that sunshine back.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Servings: 8
• Dietary Type: Can be made Gluten-Free

Ingredients

For the Shrimp:

• 1/2 cup all-purpose flour (or gluten-free all-purpose flour blend)
• 1/4 cup cornstarch
• 1 teaspoon Jamaican jerk spice
• 1/2 teaspoon paprika
• 1 cup unsweetened coconut milk
• 1 3/4 cups unsweetened shredded wheat cereal, crushed
• 1/2 cup shredded coconut
• 24 large tail-on shelled shrimp (about 1 1/2 pounds)
• Crisco shortening, for deep frying

For the Sweet Orange Marmalade Sauce:

• 1/2 cup Smucker’s orange marmalade
• 1 tablespoon lime juice
• 2 teaspoons canola oil
• 1/4 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/4 teaspoon hot pepper sauce (or to taste)

Equipment Needed

• Shallow bowls
• Cooling racks
• Waxed paper
• Deep frying pan or electric deep fryer
• Paper towels
• Food processor

Instructions

1. Prepare the dredging station: In a shallow bowl, thoroughly combine the flour, cornstarch, jerk seasoning, and paprika. Ensure there are no lumps.
2. Pour the coconut milk into a separate shallow bowl.
3. In a third shallow bowl, combine the crushed shredded wheat cereal and shredded coconut. Mix well so that the coconut is evenly distributed.
4. Set up your work area: Lay out cooling racks and place waxed paper underneath to catch any drippings. This will help with cleanup later.
5. Coat the shrimp: Working in an assembly-line fashion, hold each shrimp by the tail. First, dredge it in the flour mixture, making sure it’s completely coated. Shake off any excess flour.
6. Next, dip the floured shrimp into the coconut milk, again ensuring complete coverage.
7. Finally, dredge the coconut milk-soaked shrimp in the crushed shredded wheat/coconut mixture. Press gently to help the coating adhere. Place the coated shrimp on a prepared rack.
8. Repeat this coating process until all the shrimp are breaded.
9. Heat the oil: Melt enough Crisco shortening in a deep frying pan to equal about 2 inches in depth. Heat the oil to 350°F (175°C). If using an electric deep fryer, fill it halfway with shortening and heat to 365°F (185°C). Use a thermometer to ensure accurate temperature.
10. Fry the shrimp: Carefully fry 6 or 8 shrimp at a time, for 1 to 2 minutes per side, or until they are golden brown and crispy. Avoid overcrowding the pan, as this will lower the oil temperature.
11. Maintain oil temperature: After each batch, allow the oil temperature to return to 350°F (or 365°F for electric fryer) before frying the next batch. This is crucial for achieving crispy, evenly cooked shrimp.
12. Drain the shrimp: As each batch finishes frying, drain the shrimp on paper towels to remove excess oil before transferring them to a serving platter.
13. Prepare the Sweet Orange Marmalade Sauce: Combine the Smucker’s orange marmalade, lime juice, canola oil, salt, ground pepper, and hot pepper sauce in a food processor.
14. Blend the sauce: Pulse the ingredients in the food processor until the sauce is almost smooth. Taste and adjust the seasoning as needed, adding more hot pepper sauce for extra heat if desired.
15. Serve: Place the sauce mixture in a small serving bowl and set aside. Serve the coconut shrimp hot or warm with the orange marmalade sauce for dipping.

Expert Tips & Tricks

• Don’t overcrowd the pan: Frying too many shrimp at once will lower the oil temperature and result in soggy shrimp. Work in batches to maintain the optimal temperature.
• Maintain oil temperature: Use a thermometer to accurately monitor the oil temperature. Adjust the heat as needed to keep it consistent.
• Toast the coconut: For an extra layer of flavor, lightly toast the shredded coconut in a dry skillet before adding it to the shredded wheat mixture. Watch it carefully to prevent burning.
• Spice it up: Adjust the amount of Jamaican jerk spice and hot pepper sauce to suit your preference.
• Make ahead: The shrimp can be breaded ahead of time and stored in the refrigerator for a few hours before frying. This is great for entertaining.
• Crispy Reheat: If you have leftover shrimp, reheat them in a 350°F oven or an air fryer to restore their crispiness. Avoid microwaving, as this will make them soggy.
• Using Panko breadcrumbs instead of shredded wheat will provide a different but equally delicious crust

Serving & Storage Suggestions

Serve the coconut shrimp immediately after frying while they are hot and crispy. Arrange them attractively on a platter, garnished with lime wedges and fresh cilantro sprigs. The orange marmalade sauce should be served in a separate bowl for dipping.

Leftover coconut shrimp can be stored in an airtight container in the refrigerator for up to 2 days. They are best reheated in the oven or air fryer to maintain their crispy texture. I would recommend storing the sauce separately, in the same way.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	205 kcal	N/A
Calories from Fat	85 g	42%
Total Fat	9.5 g	14%
Saturated Fat	7.3 g	36%
Cholesterol	32.2 mg	10%
Sodium	144.3 mg	6%
Total Carbohydrate	26.8 g	8%
Dietary Fiber	0.7 g	2%
Sugars	14.6 g	N/A
Protein	5.1 g	10%

Variations & Substitutions

• Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour. Ensure that the shredded wheat cereal is also gluten-free.
• Spicy Mango Sauce: Substitute the orange marmalade sauce with a spicy mango chutney or salsa for a different flavor profile.
• Baked Coconut Shrimp: For a healthier option, bake the breaded shrimp instead of frying. Place them on a baking sheet and bake at 400°F (200°C) for 12-15 minutes, or until golden brown and cooked through.
• Coconut flakes instead of shredded coconut: If you don’t have shredded coconut on hand, coconut flakes will work just as well, if not better. They offer a bigger crunch.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them dry before breading.

Q: Can I make the orange marmalade sauce ahead of time?
A: Absolutely! The sauce can be made up to 3 days in advance and stored in the refrigerator.

Q: What is Jamaican jerk spice?
A: Jamaican jerk spice is a blend of spices typically including allspice, thyme, scotch bonnet peppers, cinnamon, nutmeg, and ginger. You can find it in most grocery stores or online.

Q: Can I air fry the coconut shrimp instead of deep frying?
A: Yes, air frying is a great alternative. Preheat your air fryer to 400°F (200°C) and cook the shrimp for 8-10 minutes, flipping halfway through, until golden brown and crispy.

Q: How do I prevent the coconut coating from falling off during frying?
A: Make sure to thoroughly coat the shrimp in each layer of the breading process (flour, coconut milk, shredded wheat/coconut mixture). Press the coating gently to help it adhere. Also, make sure the oil is hot enough before frying.

Final Thoughts

This Coconut Shrimp with Orange Marmalade Sauce is a delightful dish that brings a touch of the tropics to your table. The crispy, coconut-infused shrimp paired with the sweet and tangy sauce creates a flavor combination that is both satisfying and refreshing. I encourage you to try this recipe and experience the taste of sunshine for yourself. Don’t hesitate to experiment with the sauce to create your own signature dipping sauce! Share your creations and feedback – I’d love to hear what you think! Perhaps serve alongside a refreshing pineapple salsa for the perfect complement.