Tempura Coconut Shrimp & Tangy/Spicy Orange Sauce

Cynthia Wiggins-Wyrick


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 !!!

☆☆☆☆☆ 0 votes
20 Min
20 Min
Deep Fry


1 box
tempura mix
1 bag(s)
sweetened coconut
1 lb
shrimp, peeled and deveined
1/2 c
orange marmalade
1 tsp
rice vinegar
1 Tbsp
sweet chili sauce
2 clove
1/2 tsp
fresh grated ginger

How to Make Tempura Coconut Shrimp & Tangy/Spicy Orange Sauce


  • 1Mix Tempura Batter according to directions on the box (it will be thick)
  • 2Mix Orange Marmalade with the Rice Vinegar, Sweet Chili Sauce, Chopped Garlic and Fresh Grated Ginger
  • 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)...
  • 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.
  • 5To serve, dip in the Orange Tangy / Spicy Sauce!

Printable Recipe Card

About Tempura Coconut Shrimp & Tangy/Spicy Orange Sauce

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Hawaiian/Polynesian