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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


  • fryer


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


  • 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.


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