COCONUT SHRIMP with SWEET ORANGE SORGHUM DIPPING SAUCE

Fried Shrimp

Coconut Shrimp with Sweet Orange Sorghum Dipping Sauce

Sweet and savory coconut shrimp…

Yield: 4-5 servings

PREP IT!

Coconut Shrimp:

  • 1½ pounds Shrimp, peeled, fresh or frozen, thawed

  • 2 cups Multipurpose Breader

  • 1 Egg

  • 1 cup Water

  • 2 cups Shredded sweetened coconut

  • 1 cup Panko breadcrumbs

Sweet Orange Sorghum Dipping Sauce:

  • 1-inch piece Candied ginger

  • ½ stalk Green onion, sliced

  • 1 teaspoon Apple cider vinegar

  • 4 tablespoons Orange marmalade

  • 1 teaspoon Sorghum syrup

  • 1 teaspoon Soy sauce

  • 1 teaspoon Taste Tutor Seasoning 101

  • ½ teaspoon Sesame oil

  • 1 teaspoon Red pepper flakes

MAKE IT!

For Coconut Shrimp:

  1. Preheat oil to 365F.

  2. In a bowl, stir together coconut and panko.

  3. Follow standard three step breading method, dipping shrimp into multipurpose breader first, shaking off excess, and then into egg wash, and finally into mix of coconut and panko.

  4. Shallow fry until golden brown or deep fry shrimp until it floats to the top.

  5. Enjoy!

For Sweet Orange Sorghum Dipping Sauce:

  1. In a small bowl, stir together all ingredients and enjoy immediately or refrigerate up to 1 day.

Tip:

Standard Three Step Breading Method
Southern Comfort, Classic ComfortAdunni Ogunlanohrecipe, seasoning, breading, shrimp, coconut shrimp, coconut, fried shrimpComment