Coconut Shrimp with Malibu Rum Sauce
My husband has been saying for months now that I should make some sort of a Coconut Shrimp with Malibu Rum Sauce recipe.
I’m pretty sure that’s based on how amazing my Fireball Whiskey Sauce and Caribbean Rum Sauce turned out.
Even though there’s not a cute rhyme like “Happy wife, Happy life” to say for a keeping a happy husband.
I really do try my best to keep this wonderful man smiling.
So I made him Coconut Shrimp with Malibu Rum Sauce. And guess what?!?! He loved it!
So did the kids, which is always an unexpected surprise.
I made these two ways just to see how they turned out.
One batch in the oven and the other in the air fryer.
Honestly BOTH turned out great!
Both start out with breading shrimp in flour, then beaten eggs, and a mixture of panko and sweetened coconut flakes.
Patting the shrimp dry with a paper towel helps everything to stick.
Into the flour first, then the egg, and finally into the panko/ coconut mixture for a crispy breading.
For the oven shrimp I placed them on a wire rack over a lined baking sheet and into a 400 degree oven for 20 minutes.
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When cooking in the air fryer just place the shrimp in the air fryer basket.
Set for 15 minutes at 400 degrees.
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Whether you make these in the oven or air fryer, serving coconut shrimp with the Malibu Rum Sauce is a must!
Just whisk together orange marmalade, Malibu Rum, soy sauce, and Sriracha.
Bring it to a boil and let simmer for about 15 minutes.
It will thicken as it cools.
Here is the finished product…oven baked is shown first and air fried is second.
Both were addictive, delicious, and crisped to perfection 🙂
Oven baked…
Air fried…
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More shrimp yumminess for you to try…
Smoked Shrimp with Peanut Sauce
Air Fryer Bang Bang Shrimp Tacos
Coconut Chicken Wings with the same rum sauce
Easy Air Fryer Recipes
For more recipes like coconut shrimp with malibu rum sauce, follow me on:
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Coconut Shrimp with Malibu Rum Sauce
Coconut breaded shrimp served with a yummy Malibu Rum sauce
Ingredients
Coconut Shrimp
- 1 pound peeled and deveined jumbo shrimp
- 1 cup panko bread crumbs
- 1 cup sweetened coconut flakes
- 2 eggs
- 1 Tbsp Malibu Rum
- 1/2 cup flour
- 1/2 Tbsp kosher salt
Malibu Rum Sauce
- 1 8 oz jar orange marmalade
- 1/2 cup Malibu Rum
- 1 1/2 Tbsps soy sauce
- 1 Tbsp Sriracha
Instructions
Coconut Shrimp
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Pat the shrimp dry with paper towels.
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In a bowl combine the panko bread crumbs and sweetened coconut flakes.
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In another bowl beat the eggs with the Malibu Rum.
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In a third bowl combine the flour and salt.
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Bread the shrimp by coating each in the flour mixture, then egg mixture, and finally coating it in the panko coconut mixture, pressing the panko and coconut into the shrimp slightly.
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In the oven: Place the shrimp on a lined baking sheet, or on a wire rack over a lined baking sheet. Place in a 400 degree oven for 20 minutes.
In the air fryer: Place the shrimp in a single layer, set the air fryer to 400 degrees for 15 minutes.
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Serve with Malibu Rum Sauce.
Malibu Rum Sauce
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Whisk all ingredients in a saucepan. Bring to a boil and reduce heat to simmer for 15 minutes, stirring occasionally. The sauce will thicken as it cools
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