Chew on This | Coconut Shrimp with Orange Rum Sauce

Recently, I have been dreaming about the delicious fried coconut shrimp I had on an island  trip. (The memory of it kept coming back to me- like one of those songs you can't get out of your head). The thought of that succulent shrimp was driving me crazy.  I knew the closest I'd get to that island was in my dreams, sooo what's a hungry person to do but head for the kitchen.  

I made it, and it was gooooood.

Here are the ingredients:
Raw shrimp (the bigger the better), panko (Japanese bread crumbs), flour, coconut, salt, cayenne, canola oil, eggs, and salt and pepper to taste.  For the yummy sauce: orange marmalade, soy sauce, brown sugar, garlic, lemon and dark rum.

To start, take your raw, deveined, tail-still-attached shrimp and fantail it. To do this just take a knife and where the shrimp was deveined, make a extra deep cut-without cutting through the shrimp- and push down in the center to spread the sides out flat.  Next, toss the shrimp into a bag with 3T panko, 2T flour and a dash of salt. This is your first coating.

Next, combine 1/2 cup panko, 1/4 cup flour, 1/2 t salt, 1/4 t cayenne and 1 cup coconut.  Mix together and pour onto a flat plate.  Slightly beat 2 egg whites and pour into a bowl. 

 Now, you're ready to dip your lightly dusted shrimp into the egg whites. 

Now give them a good dredging in the coconut panko crumbs-both sides.  Coat completely.

To fry, pour about an inch of oil into a small skillet. Over medium-high heat, place shrimp in hot oil and fry until a light golden brown on each side-about 5 minutes total. 

  

To make your orange rum sauce, combine all the ingredients for the sauce except the rum.  Stir.  Over low heat simmer 10 minutes, or until the garlic is tender.  Add the rum, and cook one more minute. 

Pour the Orange Rum Sauce into a small bowl and serve immediately with the hot fried Coconut Shrimp.

Mimi

Here is the recipe:

Coconut Shrimp with Orange Rum Sauce

1 pound raw shrimp, deveined and fantailed, tails left on
1/2 cup panko + 3T panko in plastic bag for coating (panko=Japanese bread crumbs)
1/4 cup flour + 2 T flour in plastic bag for coating
1 cup shredded, unsweetened coconut
1/2 salt + 1/4 t salt in plastic bag for coating
1/8 t cayenne
2 egg whites, slightly beaten
canola oil


Coconut Shrimp:
Clean and devein 1 pound of shrimp.  If shrimp is not fantailed, take a knife and where the shrimp was deveined, make a extra deep cut-without cutting through the shrimp- and push down in the center to spread the sides out flat.  Into a plastic bag, add 3 T panko and 2 T flour and 1/4 t salt. Add the cleaned, fantailed shrimp and toss to give a light coating.


Next, combine 1/2 cup panko, 1/4 cup flour, 1/2 t salt, 1/8 t of cayenne and the coconut.  Mix together and pour onto a flat plate.  Slightly beat 2 egg whites and pour into bowl.


Now, dip the shrimp into the egg whites, then dredged in the coconut panko mix. 


In a small skillet, over a medium-high heat, pour in enough oil to cover the shrimp as it fries-about 1".  Place shrimp into the hot oil and fry until a light golden brown, about 5 minutes total


Serve immediately with the orange rum sauce.

Orange Rum Sauce:

6 ounces orange marmalade

2 T soy sauce

2 T brown sugar

2 garlic cloves, very finely minced

1 squeeze of a lemon

1-2 T dark rum

Into a small sauce pan, combine all the ingredients except the rum.  Stir to combine.  Over low heat, simmer for 10 minutes or until the garlic is tender.  Add the rum, stir and cook one more minute.

Serve in a small dish along with the coconut shrimp.  Enjoy!

Hey! We linked up to Eating in Winnipeg's - Savory Sunday!