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


  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!

Printable Recipe Card

About Tempura Coconut Shrimp & Tangy/Spicy Orange Sauce

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

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