Coconut Shrimp in Cilantro Orange Sauce Recipe

Fresh. Fried. Sweet. Savory. The gang’s all here to please you.

Although this recipe takes a little effort, it brings a big pay off with delicious flavors.

First, prepare cilantro by tearing leaves off stems and placing leaves in a container. Set aside.

COCONUT SHRIMP & SALAD INGREDIENTS:

  • One bunch fresh cilantro
  • One pound shrimp from the seafood department
  • Salt
  • Fresh ground pepper
  • 3 large eggs
  • 2 cups coconut
  • 2 cups panko bread crumbs
  • Canola oil, Crisco shortening (melted) or vegetable oil
  • One 12 ounce bag broccoli slaw
  • One 8 ounce bag sugar snap peas

Give the shrimp a quick cold water rinse. Toss with some salt & pepper. If you like, now is a good time to remove the tails. I keep them on as it makes eating the shrimp more of an adventure.

Beat together three eggs in a bowl. Mix in a dash of salt and set aside.

Place panko bread crumbs, coconut and some salt & pepper in a bowl. Toss to mix and set aside.

Ready for the breading lineup. Preheat pan with enough oil to cover the bottom of a pan to a medium-high heat.

Dip shrimp in eggs and then in coating then place in hot pan.

Cook until the first side is golden brown then flip to cook the other side.

If you can’t fit all the shrimp in one pan at a time, you may need to clean out oil and start fresh for multiple batches to prevent coconut leftovers from burning and tainting the flavors of your shrimp.

SAUCE INGREDIENTS:

  • One 14 ounce jar orange marmalade
  • 1/2 cup sugar
  • 1-2 tablespoons crushed red pepper flakes
  • 1 teaspoon Chinese five spice
  • 1 tablespoon minced garlic
  • 2-3 tablespoons soy sauce
  • 3 tablespoons cornstarch
  • 3/4 cup cold water
  • One 11-ounce can whole peeled Mandarin orange segments (with juices)
  • Salt
  • Fresh ground pepper

Place orange marmalade, sugar, red pepper flakes, Chinese five spice, garlic, and soy sauce in the pan. Whisk together over medium heat.

Whisk cornstarch and cold water together well in a small bowl. Pour into saucepan and stir together with the sauce.

Stir in can of Mandarin oranges and juices. Stir until sauce comes to a boil. After the cornstarch does its thickening magic, remove from heat. Add salt & pepper to taste.

Place broccoli slaw in a serving dish, add sugar snap peas. Top the shrimp with sauce and finish with cilantro.

When serving shrimp with tails, remember to provide a small dish for discarded tails.

And this shall balance out thy sins of this, this and especially this. Amen.

 

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3 thoughts on “Coconut Shrimp in Cilantro Orange Sauce Recipe”

  • This is gorgeous! I’m smiling big because yesterday I made coconut crusted baked cod with tangelo salsa! (I was surprised to still find tangelo’s in the store – love them!) Great minds think alike…well sort of. Hehe! Although… your pic is much prettier than mine and your recipe for the coconut shrimp is a must try! Yumm! Glad you are “balancing out your sins” ! 😉

    • Thank you, my friend! I agree. Great minds do think alike. 🙂 Your recipe sounds lovely too. I’m waiting for white nectarines to be in season for a recipe from a friend. It is super fresh & delicious so I can’t wait to blog it too.

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