Dipping Sauce for Coconut Shrimp Recipe - Allrecipes.com
Dipping Sauce for Coconut Shrimp Recipe
  • READY IN ABOUT hrs

Dipping Sauce for Coconut Shrimp

Recipe by  

"A simple delicious dipping sauce!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 17, 2012

WOW! I have a favorite dipping sauce that my husband and I like very much to use with coconut shrimp, but, this receipe as of dinner last night became our all time favorite.. however, I did not have stone-ground mustard instead I used dijon mustard.. then flavor was GREAT!

 
Most Helpful Critical Review
Aug 01, 2014

This was good, not great. followed recipe as stated.

 

21 Ratings

Apr 06, 2012

I had to use Apricot Jam because I did not have orange. I doubled the recipe but only used 1 tsp of horseradish because the only kind in my frig was EXTRA HOT...which I use for cocktail sauce. I used combo of Dijon and Stoneground Brown mustard. It needed a little dash of sour for our taste and to cut the sweetness...so I put a teaspoon of key lime juice. I also think this would make an awesome ham glaze with some honey or brown sugar added to it.

 
Feb 14, 2012

We love horseradish, so I added a heaping teaspoon. Otherwise, I followed the recipe as written, and it is awesome! I used Coconut Shrimp I recipe from this site, and it was delish!

 
Feb 09, 2012

Perfect combo of flavors! This one's a keeper!

 
Apr 19, 2012

very good. I didn't even have the horseradish to add to it, but it was still delicious. and serving size was dead on. thanks for sharing!

 
Feb 16, 2015

Perfect pairing for "Baked Coconut Shrimp" on this site. I was a little concerned because I'm not a big fan of orange marmalade, but the stone ground mustard did a great job of toning down the sweet, and the horseradish brought a nice punch to go with all that sweet of coconut and marmalade. I did go a little heavy with the extra hot horseradish which worked for us that love the heat. Not generally an aesthetic guy, but the stone ground mustard did a nice job of toning down the bright orange. I'm sure dijon would work, but if you have the time, get the stone ground. Just a better flavor here.

 
Oct 21, 2013

I just made a variation - we don't keep horseradish, so I doctored my version with some ginger and added some very finely chopped fresh pineapple. Yum! I never would have thought of adding mustard to marmalade. I imagine this might work as a glaze, too, if thinned out with some Karo or Lyle's syrup?

 

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Nutrition

  • Calories
  • 101 kcal
  • 5%
  • Carbohydrates
  • 27.2 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • 56 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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