Coconut Shrimp in Orange Sauce

Coconut Shrimp in Orange Sauce. Fresh. Fried. Sweet. Savory. The gang’s all here to please you.

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

Coconut Shrimp in Orange Sauce

Coconut Shrimp & Salad

• Canola oil or vegetable oil
• One pound shrimp
• 1 teaspoon sea salt
• 1 teaspoon coarse ground pepper
• 1 cup flour
• 3 large eggs
• 1-2 cups unsweetened coconut
• 1-2 cups panko breadcrumbs
• One 12-ounce bag of broccoli slaw
• 8 ounces sugar snap peas

Give the shrimp a quick cold water rinse and pat dry with a clean towel. 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.

Place the flour in a bowl. Set aside.

Beat together three eggs in a bowl. Set aside.

Place panko breadcrumbs and coconut, in a bowl. Toss to mix and set aside.

Preheat a large pan with enough oil to cover the bottom of a pan and place over medium-high heat. Watch closely.

Ready for the breading lineup.

Dip shrimp in the flour and then in the eggs.  Then coat with the panko crumbs and coconut mixture. Repeat with all the shrimp and place them on a plate. After they’re ready, place them in the hot pan.

Cook until the first side is golden brown. This takes a few minutes. Then flip to cook the other side for another two to three minutes.

Then make the Orange Sauce. Ohhhhh my. The sauce.

Orange Sauce

• One 14 ounce jar of orange marmalade
• 1/2 cup sugar
• 1-2 tablespoons crushed red pepper flakes
• 1 teaspoon Chinese five-spice
• 4-8 cloves fresh garlic, minced
• 2-3 tablespoons soy sauce
• 3 tablespoons cornstarch
• 3/4 cup cold water
• One 11-ounce can of whole peeled Mandarin orange segments (with juices)
• Salt
• Coarse ground pepper

Place orange marmalade, sugar, red pepper flakes, Chinese five-spice, garlic, and soy sauce, cornstarch, and cold water in the pan. Whisk together and then place over medium-high heat. Add mandarines with juice after whisking.  The sauce will come to a boil. Reduce the heat a bit if needed and continue to cook for a couple of minutes while stirring.

After the sauce thickens, continue to stir and cook for a couple of minutes.  Add salt & pepper to your liking.

Mix broccoli slaw with most of the chopped fresh cilantro. Place slaw in a serving dish, add sugar snap peas around the edges. Top with the shrimp and sauce and then finish garnishing with remaining cilantro.

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