🥥 Florida Coconut Shrimp with Orange Pecan Cinnamon Marmalade Dipping Sauce

🥥 Florida Coconut Shrimp with Orange Pecan Cinnamon Marmalade Dipping Sauce

Crispy coconut shrimp paired with a sweet, citrusy dipping sauce made with Davidson of Dundee Orange Pecan Cinnamon Marmalade.

Bring a little Florida flavor to the table with crispy golden coconut shrimp and a simple marmalade dipping sauce. Davidson of Dundee Orange Pecan Cinnamon Marmalade combines bright Florida citrus with warm cinnamon and pecans, making an unexpectedly delicious match for crunchy coconut shrimp.

Serve it as an appetizer, light dinner or tropical addition to your next gathering.

Prep: 15 minutes
Cook: 10 minutes
Serves: 4

Ingredients

For the Coconut Shrimp

• 1 lb. large shrimp, peeled and deveined, tails left on
• ½ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 large eggs
• 1 cup sweetened shredded coconut
• ½ cup panko breadcrumbs
• Oil for frying
• Lime wedges for serving

For the Orange Pecan Cinnamon Marmalade Sauce

• ½ cup Davidson of Dundee Orange Pecan Cinnamon Marmalade
• 1 tablespoon fresh lime juice
• 1 teaspoon Dijon mustard
• ½–1 teaspoon hot sauce, to taste
• Pinch of salt

Directions

Pat the shrimp dry. Combine flour, salt and pepper in one shallow bowl. Beat the eggs in a second bowl, and combine coconut and panko in a third.

Coat each shrimp in flour, dip into the egg, then press into the coconut-panko mixture until well coated.

Heat about ½ inch of oil in a skillet over medium-high heat. Fry the shrimp in batches for approximately 2 minutes per side, or until golden brown and cooked through. Transfer to a paper-towel-lined plate.

For the dipping sauce, combine the Orange Pecan Cinnamon Marmalade, lime juice, Dijon, hot sauce and a pinch of salt. Warm gently for a few seconds if needed to make the marmalade easier to stir.

Serve the coconut shrimp hot with the marmalade dipping sauce and fresh lime wedges.

Davidson’s Tip

Make the sauce your own. For a sweeter dipping sauce, use less Dijon and hot sauce. For more of a sweet-and-spicy Florida kick, add another dash of hot sauce and squeeze of lime.

The pecans and cinnamon are what make this version different from the traditional orange dipping sauce served with coconut shrimp.

A Florida Twist on Coconut Shrimp

Coconut shrimp and citrus are natural partners, but this recipe goes beyond ordinary orange sauce.

Davidson of Dundee Orange Pecan Cinnamon Marmalade combines orange with crunchy pecans and warm cinnamon, creating a dipping sauce that’s sweet, citrusy and just a little unexpected.

It’s also another example of why marmalade doesn’t have to stay on the breakfast table. From glazes and marinades to cocktails, desserts and dipping sauces, a jar of Florida marmalade can do quite a bit more than top a piece of toast.

SHOP ORANGE-PECAN-CINNAMON MARMALADE 

Made in Florida • Since 1967