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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna and her daughter (affectionately known as Dotter) Brittany's food truck plans as seen on New Day Northwest - The Old Hen on Tour coming in 2014! You can learn & laugh with Deanna & her friend Buffee (yes, that's her real name) during their cooking demos at the Washington State Fair this September and hear their The Old Hen podcast soon. Here's to starting from scratch. Thank you so much for supporting us!

Coconut Shrimp in Cilantro Orange Sauce Recipe

Fresh. Fried. Sweet. Savory. The gang’s all here to please you.

Although this recipe takes a little effort, it brings a big pay off with delicious flavors.

First, prepare cilantro by tearing leaves off stems and placing leaves in container. Set aside.

COCONUT SHRIMP & SALAD INGREDIENTS:

  • One bunch fresh cilantro
  • One pound shrimp from the seafood department
  • Salt
  • Fresh ground pepper
  • 3 large eggs
  • 2 cups coconut
  • 2 cups panko bread crumbs
  • Canola oil, Crisco shortening (melted) or vegetable oil
  • One 12 ounce bag broccoli slaw
  • One 8 ounce bag sugar snap peas

Give the shrimp a quick cold water rinse. Toss with some salt & pepper. If you like, now is a good time to remove the tails. I keep them on as it makes eating the shrimp more of an adventure.

Beat together three eggs in a bowl. Mix in a dash of salt and set aside.

Place panko bread crumbs, coconut and some salt & pepper in a bowl. Toss to mix and set aside.

Ready for the breading line up. Preheat pan with enough oil to cover bottom of pan to a medium-high heat.

Dip shrimp in eggs and then in coating then place in hot pan.

Cook until first side is golden brown then flip to cook other side.

If you can’t fit all the shrimp in one pan at a time, you may need to clean out oil and start fresh for multiple batches to prevent coconut leftovers from burning and tainting the flavors of your shrimp.

SAUCE INGREDIENTS:

  • One 14 ounce jar orange marmalade
  • 1/2 cup sugar
  • 1-2 tablespoons crushed red pepper flakes
  • 1 teaspoon Chinese five spice
  • 1 tablespoon minced garlic
  • 2-3 tablespoons soy sauce
  • 3 tablespoons cornstarch
  • 3/4 cup cold water
  • One 11 ounce can whole peeled Mandarin orange segments (with juices)
  • Salt
  • Fresh ground pepper

Place orange marmalade, sugar, red pepper flakes, Chinese five spice, garlic, and soy sauce in pan. Whisk together over medium heat.

Whisk cornstarch and cold water together well in a small bowl. Pour into saucepan and stir together with sauce.

Stir in can of Mandarin oranges and juices. Stir until sauce comes to a boil. After the cornstarch does it’s thickening magic, remove from heat. Add salt & pepper to taste.

Place broccoli slaw in a serving dish, add sugar snap peas. Top with shrimp then with sauce and finish with cilantro.

When serving shrimp with tails, remember to provide a small dish for discarded tails.

And this shall balance out thy sins of this, this and especially this. Amen.

 

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3 Responses

  1. This is gorgeous! I’m smiling big because yesterday I made coconut crusted baked cod with tangelo salsa! (I was surprised to still find tangelo’s in the store – love them!) Great minds think alike…well sort of. Hehe! Although… your pic is much prettier than mine and your recipe for the coconut shrimp is a must try! Yumm! Glad you are “balancing out your sins” ! ;)

    • The Clever Culinarian

      Thank you, my friend! I agree. Great minds do think alike. :) Your recipe sounds lovely too. I’m waiting for white nectarines to be in season for a recipe from a friend. It is super fresh & delicious so I can’t wait to blog it too.

© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014
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