Dipping Sauce for Coconut Shrimp

Dipping Sauce for Coconut Shrimp

13 Reviews 2 Pics
  • Prep

    5 m
  • Ready In

    1 h 5 m
semaalir
Recipe by  semaalir

“A simple delicious dipping sauce!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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 (13)

Rate This Recipe
linda c.
12

linda c.

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!

Challena
10

Challena

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.

sideshowoddity
6

sideshowoddity

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!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 101 cal
  • 5%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 27.2 g
  • 9%
  • Protein
  • 0.1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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