tempura coconut shrimp & tangy/spicy orange sauce
This was so YUMMY! I have a very professional deep fryer and 375 degrees for the 1st batch was a bit too high, 365 was good and 360 degrees turned out perfect! For what you pay for a Coconut Shrimp Appetizer at a Restaurant, this was GREAT for the price of the ingredients and is one of my favorite dishes !!!
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yield
4 serving(s)
prep time
20 Min
cook time
20 Min
method
Deep Fry
Ingredients For tempura coconut shrimp & tangy/spicy orange sauce
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1 boxtempura mix
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1 bagsweetened coconut
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1 lbshrimp, peeled and deveined
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1/2 corange marmalade
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1 tsprice vinegar
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1 Tbspsweet chili sauce
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2 clovegarlic
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1/2 tspfresh grated ginger
How To Make tempura coconut shrimp & tangy/spicy orange sauce
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1Mix Tempura Batter according to directions on the box (it will be thick)
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2Mix Orange Marmalade with the Rice Vinegar, Sweet Chili Sauce, Chopped Garlic and Fresh Grated Ginger
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3Heat Peanut Oil in a Deep Fryer at 375 degrees, if this is too hot turn it down as I did to 365 (my Husband said 355 or 360)...
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4Coat Shrimp in the Tempura Batter, then shake in the coconut and put in fryer (watch closely, coconut cooks quickly), drain then repeat until all Shrimp are cooked.
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5To serve, dip in the Orange Tangy / Spicy Sauce!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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