Teriyaki in this orange-coconut sauce gives an Asian twist to this recipe that we serve over rice. Garnish with some shredded coconut and enjoy!
1 ½ pounds shrimp, unshelled
12 ounces orange marmalade
1 tablespoon teriyaki sauce
1 tablespoon cornstarch
7 ounces shredded coconut
Peel and clean the shrimp.
Heat a large skillet to medium high.
Add marmalade and teriyaki sauce.
Stir and heat until bubbling.
Add shrimp and stir until mostly cooked.
Mix the cornstarch and 3 tablespoons of liquid taken from skillet.
Stir well in a small bowl with the back of a spoon until smooth.
Add to the skillet and stir and cook until a thick sauce forms.
Stir in 4 ounces of the shredded coconut.
Serve over rice and top servings with the remaining coconut.
Serves 4
1 ½ pounds shrimp, unshelled
12 ounces orange marmalade
1 tablespoon teriyaki sauce
1 tablespoon cornstarch
7 ounces shredded coconut
Peel and clean the shrimp.
Heat a large skillet to medium high.
Add marmalade and teriyaki sauce.
Stir and heat until bubbling.
Add shrimp and stir until mostly cooked.
Mix the cornstarch and 3 tablespoons of liquid taken from skillet.
Stir well in a small bowl with the back of a spoon until smooth.
Add to the skillet and stir and cook until a thick sauce forms.
Stir in 4 ounces of the shredded coconut.
Serve over rice and top servings with the remaining coconut.
Serves 4
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