Shrimp with coconut in orange mustard sauce

45 min

medium

11 ingredients

Shrimp with coconut in orange mustard sauce

Coconut shrimp with mustard and orange sauce is a delicious preparation that combines tropical flavors and a citrus touch that delights the palate. This recipe has its roots in coastal regions where shrimp is an essential ingredient in the cuisine. In Latin American countries like Mexico, Puerto Rico, and Colombia, this dish is presented with similar variations and goes by different names, although the essence is the same: crispy shrimp breaded in coconut accompanied by a vibrant sauce that highlights the flavors.

In Mexico, it may be known as "breaded coconut shrimp," while in Colombia it is common to find it simply as "shrimp with orange sauce." In Puerto Rico, this combination of ingredients reflects the Caribbean influence, where the use of coconut and citrus is very popular. This recipe, besides being an excellent main course, also works very well as an appetizer or starter at gatherings and celebrations.

How to Make Coconut Shrimp with Mustard and Orange Sauce

Ingredients: Shrimp, Wheat flour, Salt, Pepper, Paprika, Beer, Shredded coconut, Vegetable oil, Orange marmalade, Orange juice, Dijon mustard.

Steps:

Peel and devein the shrimp, leaving the tails intact.

Combine flour, salt, pepper, and paprika in a medium bowl, mixing well.

Make a well in the center of the flour mixture.

Add the beer gradually, stirring until the batter is smooth.

Dip the shrimp in the batter and then coat them in the shredded coconut.

Fry the shrimp in hot oil until lightly golden.

Drain on paper towels to remove excess oil.

For the mustard and orange sauce: combine orange marmalade, orange juice, and Dijon mustard in a small bowl, mixing well until you get a homogeneous sauce.

This recipe yields approximately 1 cup of sauce.

Shrimp al coco con salsa de mostaza y naranja

Ingredients (11)

Shrimp
Wheat flour
Salt
Pepper
Paprika
Beer
Coconut
Vegetable oil
Orange marmalade
Orange juice
Dijon mustard

Instructions (10 steps)

1 Peel and devein the shrimp, leaving the tails intact.
2 Combine flour, salt, pepper, and paprika in a medium bowl, mixing well.
3 Make a well in the center of the flour mixture.
4 Gradually add the beer, stirring until the batter is smooth.
5 Dip the shrimp in the batter and then coat them in the coconut.
6 Fry the shrimp in hot oil until lightly golden.
7 Drain on paper towels.
8 Orange mustard sauce: combine marmalade, juice, and mustard in a small bowl, mixing well.
9 Yields 1 cup.
10 Jan

Nutritional Information

Calories: 2620 kcal

Protein: 0g

Carbohydrates: 492g

Fat: 182g

Azúcar: 0g

Sodio: 219mg

Categoría

Carnes

Etiquetas

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Fruit Seafood Nuts Shrimp Dietary Coconut Shellfish Number Of Servings