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recette, facile, crevettes, coco, coconut, orange

COCONUT SHRIMP WITH A SWEET AND SPICY SRIRACHA FIREBARNS AND ORANGE SAUCE

Ingredients:
  • 24 large uncooked shrimp with tails
  • 1 cup flour
  • 3 eggs, well beaten
  • 1 cup of Panko breadcrumbs
  • 1 cup of grated coconut

    Ingredients for the sauce:

    • 2 tbsp. orange marmalade
    • 2 tbsp. Dijon mustard
    • 2 tbsp maple syrup
    • 1 tbsp. Firebarns Sriracha
    • Salt and pepper to taste

    Preparation:

    In a deep fryer or skillet, heat oil to 375F.

    In 3 different bowls, put the flour, eggs and the Panko and coconut mixture.
    Then pass the shrimp in turn in the flour, followed by the eggs and the Panko / coconut mixture. Make sure that the shrimp is coated 100% of its surface.
    Cook in oil for 1 to 2 minutes or until golden brown.
    In a small bowl, combine all sauce ingredients and serve with shrimp.
    For a family party or gathering of friends, serve the shrimp individually on a small wooden stick.

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