Marmalade Dipping Sauce Recipes

DIPPING SAUCE FOR COCONUT SHRIMP

A simple delicious dipping sauce!

Provided by abcd1234

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 1h5m

Yield 4

Number Of Ingredients 3

Dipping Sauce for Coconut Shrimp image

Steps:

Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 101.5 calories, Carbohydrate 27.2 g, Fiber 0.3 g, Protein 0.1 g, Sodium 56 mg, Sugar 24.1 g

Ingredients

½ cup orange marmalade
2 teaspoons stone-ground mustard
1 teaspoon prepared horseradish

ORANGE DIPPING SAUCE FOR COCONUT SHRIMP

This is the perfect dipping sauce for coconut shrimp, similar to what is served in many restaurant chains. It would also be great with chicken strips. Add more or or less hot sauce according to taste.

Provided by Valerie Brunmeier

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 10

Number Of Ingredients 4

Orange Dipping Sauce for Coconut Shrimp image

Steps:

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

Nutrition Facts : Calories 71.4 calories, Carbohydrate 18.8 g, Fiber 0.1 g, Protein 0.1 g, Sodium 168.6 mg, Sugar 16.6 g

Ingredients

½ cup orange marmalade
¼ cup honey
¼ cup Dijon mustard
4 drops hot pepper sauce (such as Tabasco®), or to taste

COCONUT SHRIMP WITH SPICY ORANGE MARMALADE SAUCE

Shrimp coated in coconut flakes, golden fried with a sweet and spicy dipping sauce.

Provided by Bill Breeze

Categories Seafood Shellfish Shrimp

Time 30m

Yield 4

Number Of Ingredients 11

Coconut Shrimp with Spicy Orange Marmalade Sauce image

Steps:

Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.
Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.
Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.
Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.

Nutrition Facts : Calories 687.3 calories, Carbohydrate 72 g, Cholesterol 197.6 mg, Fat 35 g, Fiber 4 g, Protein 25.4 g, SaturatedFat 18.7 g, Sodium 552.3 mg, Sugar 31.1 g

Ingredients

1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 egg
1 teaspoon water
1 cup coconut milk
1 cup coconut flakes
1 pound large shrimp, peeled and deveined, tails left intact
1 cup vegetable oil for frying
½ cup orange marmalade
1 teaspoon horseradish

PAULA DEEN'S COCONUT SHRIMP WITH ORANGE MARMALADE DIPPING SAUCE

Make and share this Paula Deen's Coconut Shrimp With Orange Marmalade Dipping Sauce recipe from Food.com.

Provided by Punky Julster

Categories Coconut

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Paula Deen's Coconut Shrimp With Orange Marmalade Dipping Sauce image

Steps:

In a large bowl, combine coconut and bread crumbs and season with salt and pepper.
Place flour, eggs, and bread crumb mixture into 3 separate bowls.
Dredge the shrimp in flour and shake off excess.
Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess.
Finally, coat the shrimp thoroughly with the bread crumb mixture.
Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry.
In a large Dutch oven, heat several inches of oil to 350 degrees F.
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.
Drain on paper towels.
For the Dipping Sauce:
Heat the marmalade in a small saucepan over low heat and thin with rum as desired.

Nutrition Facts : Calories 877.2, Fat 25.1, SaturatedFat 17, Cholesterol 231.4, Sodium 815.5, Carbohydrate 135.9, Fiber 6.5, Sugar 47.8, Protein 26.3

Ingredients

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