Coconut Shrimp With Sweet Sour Orange Sauce Recipes

Steps:

• TO PREPARE SHRIMP Place flour in a medium bowl. Whisk pancake mix, salt and 1 cup water in another medium bowl to form a smooth, thin batter. Place coconut in another bowl. Dredge 1 shrimp in flour, shaking off excess. Holding shrimp by tail, dip it in batter, allowing excess to drip off, then make a well in the coconut and drop in batter coated shrimp, covering it with coconut and pressing so that it adheres. Lay shrimp on a wire rack. Repeat with remaining shrimp, thinning batter as needed with a litte extra water. Freeze coated shrimp for at least 30 minutes before frying. TO MAKE SAUCE Mix marmalade, mustard and vinegar in a small bowl and set aside. TO FRY SHRIMP Heat oven to 200 degrees. Heat oil in an 8 quart pot to 350 degrees. Set a wire rack over a baking sheet. Fry shrimp in batches, making sure not to crowd pot & turning shrimp halfway through, until golden, about 2-3 minutes. Transfer to wire rack and keep first batches warm in oven while remaining shrimp are fried. Serve with sauce along side.

Steps:

• Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.

Steps:

• Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
• Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
• Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
• Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
• Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
• Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
• Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
• Garnish each serving with green onions and sesame seeds.

Steps:

• Prepare shrimp: Place flour in a medium bowl. Whisk pancake mix, salt and 1 cup water in another bowl to form a smooth batter. Place coconut in another bowl.
• Dredge 1 shrimp at a time in flour, shake off excess, hold shrimp by tail, dip into batter, allow excess to drip off and make a well in coconut and drop in batter coated shrimp and cover with coconut press to adhere. Repeat... use a little extra water if batter thickens.
• Sauce: Mix all ingredients together, set aside and serve with shrimp.
• I place my shrimp on wax paper and freeze before I fry them and the coconut adheres and just fry directly from the freezer in batches. Do not crowd the shrimp when frying. Place on baking sheet in a warm oven while frying all the shrimp. Serve. Enjoy.