Recipes / Personal Recipe Notebook
Cooked in North Carolina · Adapted for home cooks · Printable
Coconut Shrimp with Marmalade Sauce
Ingredients
- 8 large shrimp (16/20 size, as noted in notebook)
- ½ cup shredded coconut
- ¼ teaspoon kosher salt
- 8 ounces coconut milk
- ½ cup panko bread crumbs
- ¼ teaspoon ground pepper
- ½ cup orange marmalade
- 1 tablespoon honey
- 1 teaspoon mustard
Notebook directions
- Preheat oven to 350°F.
- Whisk coconut milk and season with salt and pepper.
- Combine shredded coconut, panko, salt and pepper.
- Dip shrimp in coconut milk, then dredge in coconut-panko mixture and place on a pan.
- Cook for about 20 minutes.
- Whisk orange marmalade, honey and mustard together.
- Serve sauce with the shrimp.
Recipe story and notes
The author made this dish while living in North Carolina, when shrimp could be obtained directly from the ocean. She wrote this version around purchasing shrimp so home cooks could prepare it without living on the coast.
The notebook lists salt and pepper among the ingredients and calls for them in both the milk and coating; it does not specify how to divide those amounts. The oven cooking time is approximate.