Orange Coconut Shrimp with Orange Sauce



  • 1 cu. Orange marmalade
  • 1/4 cu. Veggie broth or water
  • 1/2 tsp. soy sauce
  • 1 tsp. raw sugar
  • Dash of cayenne pepper
  • 1 lb. large Shrimp, peeled and deveined
  • 3 egg whites
  • 3 tbsp. cornstarch
  • 1 tbsp. jerk or cajon seasoning
  • 1 cup shredded coconut
  • 1 cup panko breadcrumbs
  • 1 tsp. paprika
  • 1/2 tsp. salt
  • Enough oil for 1 inch in skillet


  • Mix first 5 ingredients in small saucepan and simmer on med heat till slightly reduced.
  • Meanwhile, whisk egg whites until foamy.
  • Stir together cornstarch and jerk seasoning in a shallow dish. Mix coconut, breadcrumbs, salt & paprika in another shallow dish.
  • Dry shrimp and roll in cornstarch mix, then egg whites, & then dredge in coconut mix, pressing on with your fingers. Do one at a time.
  • Heat oil in skillet on med high to sizzling. About 375 deg.
  • Fry in small batches in skillet about 2 minutes each side till browned.
  • Drain shrimp on paper towels and keep warm till all are cooked.
  • Serve with orange sauce to dip.
  • Serves: Serves 6-8 as an appetizer or 3-4 as an entrĂ©e

    Credit: Camille Van Sant