Coconut Shrimp Tempura with Orange Marmalade Glaze
The best shrimp ever!
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