1/2 cup orange marmalade 1/3 cup sweet Thai chili sauce pinch salt, optional and to taste pinch cayenne pepper, optional and to taste Being so close to the Mexico border (I’m near Nogales right now), all I want is anything tropical and this sounds SO GOOD. I’m curious because I know there’s a few different brands and I want it to taste perfect. Hm my comment was just blocked saying its spam :( oh well I hope this one works as I love this recipe so much and would like to tell you how I would have all of it to my own without sharing a bite. Perfectly crispy on the outside, juicy on the inside, and full of coconut flavor without being heavy or greasy. Your email address will not be published. This looks so fantastic! Use sweetened shredded coconut and Panko breadcrumbs for the best results. Now, stop stirring and let the mixture come to boil. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I know you don’t like it that much but it’s just THE clincher for this recipe. Not only does it taste great with this crispy shrimp, you'll find yourself making it as an accompaniment … The sauce actually made too much for me and my wife. Spring Rolls with Sweet Chili Dipping Sauce. Thanks for the 5 star review and glad it was easy and delicious! Great for canning too. To a Dutch oven or large skillet, add the oil and heat over medium-high heat. Fried Chicken Strips, Fried Red Bell Pepper Salad, Orange -Tomato Dipping Sauce. Have never thought of using orange. Instead, I recommend reheating the coconut shrimp in a 350 degree oven. On a recent trip to Crete, at The Botanical Park and Gardens, my fellow blogger Nayna and I were served some of the food we had made at a cooking class earlier. I placed the shrimp on a large pyrex that I had brushed with a thin layer of coconut oil. 250 mL), Orange Chili Dipping Sauce, 1/2 c. freshly squeezed orange juice (125 mL), 3. Shrimp are best warm and fresh. I had just fried the first 4 shrimp and decided to give my husband’s idea a try. I want a plate full of this shrimp right now! These oranges look so much nicer than what we get in the super markets. To a small bowl, add the marmalade, Thai chili sauce, optional salt, optional cayenne pepper, stir to combine, taste, and adjust ratios if desired. Glad you’re loving them and sounds like Jordan is a little shrimp fan! Required fields are marked *, red chillies (if dried soak prior to using). Perfectly crispy on the outside, juicy on the inside, and full of coconut flavor without being heavy or greasy. Frying in small batches helps the oil stay at a hotter temperature, which ensures a crispy crust. Frying time will vary based on pan size, size of shrimp, and personal preference. We recently were on a little road trip, and the nearest restaurant to our hotel was an Outback Steakhouse. I made a copycat version of the Outback coconut shrimp and sauce, and the recipe is fast, easy, and trumps the restaurant shrimp, if I do say so. Can I bake ’em instead? This Coconut Shrimp recipe is an Outback Steakhouse copycat. 1/2 cup orange marmalade; zest of 1 medium orange; 2 tablespoons orange juice; 1 tablespoon chili garlic sauce; 1 tablespoon rice vinegar; 1/2 teaspoon kosher or sea salt, or to taste; Directions. In a bowl, stir together orange marmalade, scallions, soy sauce, and lime juice. After frying, remove from oil, place on paper towels, and continue the frying process until all shrimp have been fried. 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