Recipe: Coconut Shrimp with Dipping Sauce - KMPH FOX 26 | Central San Joaquin Valley News Source

Coconut Roasted Shrimp with Orange and Ginger Dipping Sauce

Shrimp

1 tbs EVOO

Salt and pepper

16 large shrimp, shelled, deveined

3 tbs shredded coconut

Pinch of cayenne

Preheat oven to 425. Toss shrimp with 1 tbs of EVOO coconut and cayenne. Season with salt and pepper. Spread shrimp on a parchment lined cookie sheet and bake for 8 minutes or until pink. Serve with dipping sauce.

Sauce

1 cup rough cut orange marmalade

4 tsp fresh minced ginger

1 tbs minced garlic

1/4 cup fresh lemon juice

2 tbs Madeira

¼ tsp fresh ground pepper

½ tsp red pepper flakes

Combine until well mixed. Refrigerate until an hour before you are ready to serve. Serve at room temperature. (Note: this improves with age. Make a few days ahead of time).

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The Dueling Chef's event, sponsored by NKBA, will take place on Thursday, July 21st. The event runs from 5:30 p.m. to 8 p.m. at Ferguson's (Fowler and Belmont) in Fresno.

For more information, call (559) 264-0400. or click here.