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Crunchy Coconut Shrimp with Sweet Orange Marmalade Sauce
SMUCKER'S15Ingredients
10Minutes
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Ingredients
US|METRIC
24 SERVINGS
- 1 1/2 cups Smucker's® Simply Fruit® Orange Marmalade Spreadable Fruit
- 1 Tbsp. lime juice
- 2 tsp. Crisco® Pure Canola Oil
- 1/4 tsp. salt
- 1/2 tsp. ground pepper
- 1/4 tsp. hot pepper sauce (or to taste)
- Crisco All-Vegetable Shortening (for frying)
- 1/2 cup Pillsbury BEST All Purpose Flour
- 1/4 cup cornstarch
- 1 tsp. jerk seasoning
- 1/2 tsp. paprika
- 1 cup unsweetened coconut milk
- 1 3/4 cups shredded wheat (unsweetened, crushed)
- 1/2 cup shredded coconut
- 24 shrimp (large tail, shell attached, about 1 1/2 pounds)
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Directions
- PLACE all sauce ingredients into a food processor and pulse until almost smooth, or mash with a potato masher. Place mixture in a small serving bowl and set aside.
- MELT enough shortening to equal 2 inches in a deep frying pan, or use an electric deep fryer half-filled with shortening; heat to 350°F (365°F degrees for electric fryer).
- COMBINE flour, cornstarch, jerk seasoning and paprika in a shallow bowl. Pour coconut milk into a second bowl. In a third bowl or shallow plate, combine the crushed shredded wheat and flaked coconut. Lay out cooling racks and place waxed paper underneath them to catch drippings.
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