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Paula Deens Coconut Shrimp With Orange

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Ingredients

Adjust Servings:
2 cups sweetened flaked coconut
2 cups breadcrumbs
kosher salt
fresh ground black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
vegetable oil, for frying
1/2 cup orange marmalade
1 - 2 tablespoon dark rum

Nutritional information

877.2
Calories
225 g
Calories From Fat
25.1 g
Total Fat
17 g
Saturated Fat
231.4 mg
Cholesterol
815.5 mg
Sodium
135.9 g
Carbs
6.5 g
Dietary Fiber
47.8 g
Sugars
26.3 g
Protein
195g
Serving Size

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Paula Deens Coconut Shrimp With Orange

Features:
    Cuisine:

    I think this dish has a lot of potential, and I'm sure I'll will be make it again. Before attempting this again, I'll have to figure out what seasonings to use, by reading all of the review, and see that will work for others, and than for me, to make it more flavorful or lot better for me to do! Anyway, excellent to do a SCRATCH on recipes. The more I play with my food, the more I love cooking, to make a recipe that will work for me, that is!! Than I can do the happy food dance!! I've will added this to my recipe book with my additions. THANK YOU!!

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Paula Deen’s Coconut Shrimp With Orange Marmalade Dipping Sauce, From the kitchen of Paula Deen , I think this dish has a lot of potential, and I’m sure I’ll will be make it again Before attempting this again, I’ll have to figure out what seasonings to use, by reading all of the review, and see that will work for others, and than for me, to make it more flavorful or lot better for me to do! Anyway, excellent to do a SCRATCH on recipes The more I play with my food, the more I love cooking, to make a recipe that will work for me, that is!! Than I can do the happy food dance!! I’ve will added this to my recipe book with my additions THANK YOU!!, Sweet, tender and wonderful flavor used Jumbo (8-10 count) shrimp and butterfly them Also used Panko, second time I made in 4 weeks Sauce was good, second time I omitted the rum and added honey and Dijon, in this pic is also the Pina Colada dip (use cream coconut in lieu of pina colada mix) Thank you, a keeper in this home


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    Steps

    1
    Done

    In a Large Bowl, Combine Coconut and Bread Crumbs and Season With Salt and Pepper.

    2
    Done

    Place Flour, Eggs, and Bread Crumb Mixture Into 3 Separate Bowls.

    3
    Done

    Dredge the Shrimp in Flour and Shake Off Excess.

    4
    Done

    Next, Dip the Shrimp Thoroughly in the Egg and Rub Against the Side of the Bowl to Lightly Remove Excess.

    5
    Done

    Finally, Coat the Shrimp Thoroughly With the Bread Crumb Mixture.

    6
    Done

    Lay Out the Shrimp So They Do not Touch on a Parchment-Lined Baking Sheet or Platter Until Ready to Fry.

    7
    Done

    in a Large Dutch Oven, Heat Several Inches of Oil to 350 Degrees F.

    8
    Done

    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.

    9
    Done

    Drain on Paper Towels.

    10
    Done

    For the Dipping Sauce:

    11
    Done

    Heat the Marmalade in a Small Saucepan Over Low Heat and Thin With Rum as Desired.

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