Real Recipes From Real Home Cooks ®

tempura coconut shrimp & tangy/spicy orange sauce

Recipe by
Cynthia Wiggins-Wyrick
Antioch, CA

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 !!!

yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Deep Fry

Ingredients For tempura coconut shrimp & tangy/spicy orange sauce

  • 1 box
    tempura mix
  • 1 bag
    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

  • 1
    Mix Tempura Batter according to directions on the box (it will be thick)
  • 2
    Mix Orange Marmalade with the Rice Vinegar, Sweet Chili Sauce, Chopped Garlic and Fresh Grated Ginger
  • 3
    Heat 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)...
  • 4
    Coat 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.
  • 5
    To serve, dip in the Orange Tangy / Spicy Sauce!

Categories & Tags for Tempura Coconut Shrimp & Tangy/Spicy Orange Sauce: