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 TEMPURA with Orange Marmalade Sauce   for a printable version click here
6  medium to large shrimp per person [if shrimp are really big, butterfly them]
1 or more boxes Tempura batter
shredded coconut
Marmalade Dipping Sauce

Peel & devein shrimp–Hungry Husband does this for me 🙂
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.  Put some coconut in another bowl, reserving some for adding later to keep the coconut dry.  Dredge shrimp in batter and roll in coconut.  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
Dipping Sauce for Chicken or Coconut Shrimp

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

Adjust amount of ingredients according to the number of servings.  Start with a bowl of marmalade and season and taste until its the way you want.  Use scant quantities, it doesn’t take much.

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  1. […] Coconut Shrimp Tempura with Orange Marmalade Sauce from The Painted Apron […]

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