Party Panache, Coconut Shrimp

Some friends are coming for cocktails tonight so I am making some coconut shrimp to nosh on.  It’s a perfect party food!  You can make this ahead of time! Really!  It tastes fab and you won’t be the stressed out sweaty hostess trying to fry shrimp at the last minute!  Fry it and drain on paper towels and place on a cookie sheet in refrigerator.  Before serving warm for 10 minutes in a 350 oven.

Try to buy fresh, never frozen shrimp.
These were 21/25, meaning that there is 21-25 shrimp per pound.  I bought 2 pounds for 8 people and it was plenty

I use McCormick Tempura batter mix and Peanut Oil for my fryer

We rarely fry anything, but we decided to buy this big ole fryer for the beach so we could make this coconut shrimp.  It is so much fun to use…I make an assembly line of the ingredients and batter, put on an apron and start frying.  It isn’t hard to clean up either, just pour the oil back into the container it came in, wipe out the excess oil, rinse in hot water and put everything except the coil in the dishwasher. Easy peasy.
One week this summer we cooked some fries, then a few days later did this shrimp.  You can keep the oil in the fryer for up to a week, but discard immediately after frying any type of fish.

Sometimes I make a bit of a mess…

It is totally worth the effort

Drain on paper towels and transfer to a baking sheet to keep warm in a 200 oven

Or refrigerate until serving time and reheat for 10 minutes at 350 degrees.

Here’s the recipe:

Coconut Shrimp with Orange Marmalade Sauce

This easy to make shrimp is irresistible and sure to become a family or party favorite
Prep Time 10 mins
Cook Time 5 mins
Course Appetizer
Cuisine American, Japanese

Equipment

  • fryer

Ingredients
  

Orange Marmalade Dipping Sauce

  • Orange Marmalade
  • dash of soy sauce
  • Dijon mustard
  • horseradish to taste [optional]

Coconut Shrimp

  • 6 large shrimp per person, peeled and deveined
  • Tempura batter mix, 1 box for 2 lbs of shrimp
  • shredded coconut

Instructions
 

  • Peel & devein shrimp if necessary
  • Make Tempura batter in a deep bowl according to directions on box [be sure to use ICE water, it’s the secret to the light batter]. 1 box makes enough batter for about 2 lbs shrimp. Dredge shrimp in batter and roll in coconut.
  • Put some coconut in another bowl, reserving some for adding later to keep the coconut dry.
  • Fry in batches in medium hot oil, about 400 degrees, 3 minutes, until golden.
  • Remove and drain on paper towels and keep warm in a 200 degree oven until ready to serve.

Orange Marmalade Sauce

  • Adjust amount of ingredients according to the number of servings.   
  • Start with a cup of marmalade, add a few dashes of soy sauce, 1-2 Tbsp of mustard and a small bit of horseradish. Taste and adjust seasonings until it is the way you want it. Use scant quantities, it doesn’t take much.

Notes

You can use frozen peeled and deveined shrimp 
Leftover shrimp can be refrigerated and reheated at 300 degrees for 10 minutes
Keyword appetizer, coconut shrimp, orange marmalade sauce, seafood glaze, shrimp, shrimp tempura

Enjoy!

Comments
One Response to “Party Panache, Coconut Shrimp”
Trackbacks
Check out what others are saying...
  1. […] Coconut Shrimp Tempura with Orange Marmalade Sauce from The Painted Apron […]



Leave a Reply

%d bloggers like this: