Recipe Box, Working up an Appetite~Coconut Shrimp Tempura
Let’s play Corn Hole!
That’s Southern for bean bag toss
Gotta do some warm ups…
This is big at tailgate parties during football season, and great to play just about anywhere
The bags are full of dried beans or corn
When it’s your turn you get 4 bags to try to toss into the hole in the slanted boards
You have to develop your own technique and have a little attitude…
and develop a little tossing rhythm
Ready?
Dad is my coach…he built and painted the boards to match Gigi’s decor. My daddy is very smart…
These bags can get heavy
I’m starting to get hot and sweaty, ick…
Let’s take this silly hat off
You simply can’t play proper Corn Hole wearing a pink floppy hat!
Mom!
Get this thing offa me!
Okay, phew!
Now we’re talkin’!
I can really get into the game now!
Watch this!
Bull’s Eye!
Wanna play again?
Let’s go have some Coconut Shrimp with Raspberry Jalapeno and Orange Marmalade Sauce!
I have posted this before, but it is one of our very favorites and SO easy to make
It is CC’s mom’s and dad’s favorite
And perfect after a long hot game of Corn Hole!
Coconut Shrimp Tempura with Orange Marmalade Glaze
Ingredients
Coconut Shrimp
- 6-8 medium shrimp per person peeled and deveined
- 1 or more boxes Tempura batter I use McCormick
- shredded coconut
- peanut oil for frying
Orange Marmalade Glaze
- 1 cup orange marmalade
- 2 dashes soy sauce
- 1 Tbsp dijon mustard
Instructions
Coconut Shrimp
- 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, 3-5 minutes, until golden. Remove and drain on paper towels and keep warm in a 200 degree oven until ready to serve.
Orange Marmalade Glaze
- Mix all ingredients together and taste. Add more soy or mustard if desired. Makes enough to serve 4-6. Increase amounts for more servings if necessary
To see more photos of prep and other info about this Coconut Shrimp Tempura click here
Enjoy!
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Jenna, I see an adorable Corn Hole Champion in the making! So cute with that pink hat and ruffled bottom suit! I could just eat her up along with your coconut shrimp 🙂
Jenna, thanks for the recipe for coconut shrimp! My husbands favorite. Love the corn hole game, played at all our gatherings.
I do believe this girl’s got the knack and by the time she goes to her first tailgate, she’ll blow everyone away. If she takes along your shrimp, she’ll really be a hit!
LOVED your post today, Jenna! Of course, I did!!! Thank you!
hahahaha!!! Shhhhh don’t tell T, she would kill me for sure!
Hi Jenna, That is one sweet pretty in pink doll, I could play with her all day. Do I see red hair? If you had a recipe on this post I’m sure it is delicious, I have eyes only for this little doll………….
Thanks Emily, she is a little cupcake and yes, there is a touch of red we think! Her mom is a strawberry blonde, so that’s what we are thinking~
I’m not wild about the texture of coconut (I know, one of “THOSE” people) but for some reason, I’m guessing that frying the shrimp kind of reduces the grassy feeling. I do love the FLAVOR of coconut, so maybe it’s time I give it a try!
What absolutely precious photo’s of that baby, she is a little doll!! Oh and I see you have some fantastic Shrimp that we will just love. Thanks so much for sharing your awesome recipe with Full Plate Thursday this week. Have a great weekend and come back real soon!
Miz Helen