Baked Coconut Shrimp with Orange Sauce

Baked Coconut Shrimp with Orange Marmalade Sauce Recipe
Pinit

True to my goal for the summer of learning to cook more seafood, I attempted my second shrimp recipe. Our first shrimp dish, Shrimp Fettucine Alfredo, was DEFINITELY a hit, and gave us motivation to keep experimenting with seafood. This recipe for baked coconut shrimp was just as delicious!

Again, I used frozen shrimp (which I thawed for the recipe) that had already been peeled and deveined. I suppose I’m still a bit hesitant to tackle fresh shrimp! We also found a great recipe for orange marmalade dipping sauce, which supposedly is a knockoff of Outback’s recipe. The orange sauce was great, and we think it’d be good as a dipping sauce on a number of things, such as our Coconut Pecan Chicken.

Baked Coconut Shrimp with Orange Marmalade Sauce Recipe

Baked Coconut Shrimp with Orange Sauce

Recipe adapted from allrecipes.com

Recipe Ingredients

  • 1 pound large shrimp, peeled and deveined (about 40-50 shrimp)
  • 1/3 cup cornstarch
  • 1 teaspoon salt
  • 3/4 teaspoon cayenne pepper (leave out if you’re not a fan of spicy)
  • 2 cups flaked sweetened coconut
  • 3 egg whites, beaten until foamy

Orange Sauce for dipping

  • 1/2 cup sweet orange marmalade
  • 2 teaspoons dijon mustard
  • 1 teaspoon horseradish

Recipe Directions

Preheat oven to 400 degrees. Line baking sheet with parchment paper or spray with cooking spray. Rinse and dry shrimp. In a shallow bowl, mix together the cornstarch, salt, and cayenne. Put coconut flakes in a separate shallow bowl. Dredge each shrimp in cornstarch mixture, dip it in the egg whites, then roll it in the coconut and place it on the baking sheet.

Baked Coconut Shrimp with Orange Marmalade Sauce Recipe

Bake shrimp for 10 minutes. Remove baking sheet from oven and flip each shrimp over. Then bake for an additional 8-10 minutes.

While shrimp is baking, stir together ingredients to make the orange sauce. Serve dipping sauce on the side.

Baked Coconut Shrimp with Orange Marmalade Sauce Recipe

We give this recipe 4.5/5 herbs. The shrimp were very tasty on their own, but the orange sauce added just the right sweetness + a bit of a kick of spiciness from the horseradish. We are DEFINITELY putting these coconut shrimp on the favorite list!

Baked Coconut Shrimp with Orange Sauce
Author: 
 
Ingredients
  • 1 pound large shrimp, peeled and deveined (about 40-50 shrimp)
  • 1/3 cup cornstarch
  • 1 teaspoon salt
  • 3/4 teaspoon cayenne pepper
  • 2 cups flaked sweetened coconut
  • 3 egg whites, beaten until foamy
  • Orange Sauce for dipping:
  • 1/2 cup sweet orange marmalade
  • 2 teaspoons dijon mustard
  • 1 teaspoon horseradish
Instructions
  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper or spray with cooking spray. Rinse and dry shrimp.
  2. In a shallow bowl, mix together the cornstarch, salt, and cayenne. Put coconut flakes in a separate shallow bowl.
  3. Dredge each shrimp in cornstarch mixture, dip it in the egg whites, then roll it in the coconut and place it on the baking sheet.
  4. Bake shrimp for 10 minutes. Remove baking sheet from oven and flip each shrimp over. Then bake for an additional 8-10 minutes.
  5. While shrimp is baking, stir together ingredients to make the orange sauce.

 


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One comment on “Baked Coconut Shrimp with Orange Sauce

  1. This looks amazing! I love coconut and the addition of cayenne is totally my thing. Another one of your recipes is getting added to my list :)

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