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Coconut Shrimp Tempura with Orange Marmalade Glaze

The best shrimp ever!
Prep Time 10 mins
Cook Time 5 mins
Course Appetizer, condiment, Main Course
Cuisine Seafood, Southern

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
Keyword appetizer, coconut shrimp, fried shrimp, orange marmalade sauce, seafood glaze