Crunchy Coconut Shrimp with Sweet Orange Marmalade Sauce

Prep Time 15 min
Cook Time 10 Min
Servings 24
Difficulty N/A


  • 1 1/2 cups Smucker's® Simply Fruit Orange Marmalade Spreadable Fruit
  • 1 tablespoon lime juice
  • 2 teaspoons Canola Oil
  • 1/4 teaspoon Salt
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon hot pepper sauce (or to taste)
  • All-Vegetable Shortening for frying
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon jerk seasoning
  • 1/2 teaspoon paprika
  • 1 cup unsweetened coconut milk
  • 1 3/4 cups unsweetened shredded wheat, crushed
  • 1/2 cup shredded coconut
  • 24 large tail shrimp, shell attached (about 1 1/2 pounds)


  • Step 1

    PLACE all sauce ingredients into a food processor and pulse until almost smooth, or mash with a potato masher. Place mixture in a small serving bowl and set aside.

  • Step 2

    MELT enough shortening to equal 2 inches in a deep frying pan, or use an electric deep fryer half-filled with shortening; heat to 350°F (365°F degrees for electric fryer).

  • Step 3

    COMBINE flour, cornstarch, jerk seasoning and paprika in a shallow bowl. Pour coconut milk into a second bowl. In a third bowl or shallow plate, combine the crushed shredded wheat and flaked coconut. Lay out cooling racks and place waxed paper underneath them to catch drippings.

  • Step 4

    HOLD each shrimp by the tail, coat with flour mixture, dip into the coconut milk and coat with the crushed wheat/coconut mixture. Place shrimp on a rack and repeat process until all shrimp are coated.

  • Step 5

    FRY 6 to 8 shrimp at a time, for 1 to 2 minutes or until golden and crispy. Bring oil back to 350°F (365°F for electric fryer) before frying next batch. As each batch finishes, drain shrimp on a paper towel before transferring to a serving platter. Serve hot or warm with sauce.