Over the Memorial Day weekend we made one of our favorite beach meals, Coconut Shrimp Tempura.
We rarely fry anything, but this shrimp is literally worth a splurge~
We always serve it with Orange marmalade dipping sauce
But to make it a little more patriotic, I decided to make another sauce too…
This is Raspberry Jalapeno Sauce, and yes it is a little pink, but trust me, it is FABULOUS with the sweet, crunchy coconut shrimp
We had friends stop by for drinks a few nights before and they brought us this jar of Raspberry Jalapeno Jam, with some cream cheese and crackers. Now that was delicious of course, but I had quite a bit of the jam left…so I mixed in a little sour cream to cut the heat a bit and to smooth it out. DIVINE!
I must admit, I bypassed the orange sauce this time and had my shrimp with the Raspberry Jalapeno sauce and it was soooo good. Now I must find out where they got this jam because I definitely want some more! Any flavor pepper jelly should work though, it will be fun to experiment.
We fry the shrimp in batches and it holds quite nicely in a 200 degree oven until you are ready to serve. For complete instructions and photos, please click here: Coconut Shrimp with Orange Marmalade dipping sauce
Here’s the recipe for the Raspberry Jalapeno Sauce
Raspberry Jalapeno Sauce for Coconut Shrimp
Ingredients
- 6 oz Raspberry Jalapeno Jam or any flavor pepper jelly
- 2-4 oz light sour cream
Instructions
- Combine sour cream to jam or jelly, stirring well and tasting until ratio is desirable.
Coconut Shrimp Tempura with Orange Marmalade Glaze
Ingredients
Coconut Shrimp
- 6-8 medium shrimp per person peeled and deveined
- 1 or more boxes Tempura batter I use McCormick
- shredded coconut
- peanut oil for frying
Orange Marmalade Glaze
- 1 cup orange marmalade
- 2 dashes soy sauce
- 1 Tbsp dijon mustard
Instructions
Coconut Shrimp
- Make Tempura batter in a deep bowl according to directions on box [be sure to use ICE water, it’s the secret to the light batter]. 1 box makes enough batter for about 2 lbs shrimp.
- Put some coconut in another bowl, reserving some for adding later to keep the coconut dry.
- Dredge shrimp in batter and roll in coconut.
- Fry in batches in medium hot oil, about 400 degrees, 3-5 minutes, until golden. Remove and drain on paper towels and keep warm in a 200 degree oven until ready to serve.
Orange Marmalade Glaze
- Mix all ingredients together and taste. Add more soy or mustard if desired. Makes enough to serve 4-6. Increase amounts for more servings if necessary
Enjoy!
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the large shell server is from Pottery Barn several summers ago
the painted Martini grande glass and flag plate are from JMdesigns
the “gurgling” fish pitcher is a gift from my friend BL, it gurgles when pouring, very cute!
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I’m joining some of these great parties this week:
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Between Naps on the Porch for METAMORPHIS MONDAY & TABLESCAPE THURSDAY
Stone Gable for ON THE MENU MONDAY and TUTORIALS, TIPS & TIDBITS THURSDAY
A Stroll Thru Life for INSPIRE ME TUESDAY
The Gunny Sack for TIME TO SPARKLE
Memories by the Mile for TUESDAY TRIVIA
Savvy Southern Style for WOW US WEDNESDAY
Worthing Court for HOME{WORK} WEDNESDAY
Cuisine Kathleen for LET’S DISH
Rattlebridge Farms for FOODIE FRIDAY
Alderberry Hill for MAKE THE SCENE MONDAY
The Dedicated House for MAKE IT PRETTY MONDAY and ANYTHING BLUE FRIDAY
No Minimalist Here for OPEN HOUSE THURSDAY
the Answer is Chocolate for BFF OPEN HOUSE
Crafts ala mode for WHAT TO DO WEEKENDS
The Country Cook for WEEKEND POTLUCK
It’s Overflowing for SHARE YOUR CREATIVITY
check out these amazing blogs!