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 !!!
prep time
20 Min
cook time
20 Min
method
Deep Fry
yield
4 serving(s)
Ingredients
- 1 box tempura mix
- 1 bag sweetened coconut
- 1 pound shrimp, peeled and deveined
- 1/2 cup orange marmalade
- 1 teaspoon rice vinegar
- 1 tablespoon sweet chili sauce
- 2 cloves garlic
- 1/2 teaspoon fresh grated ginger
How To Make tempura coconut shrimp & tangy/spicy orange sauce
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Step 1Mix Tempura Batter according to directions on the box (it will be thick)
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Step 2Mix Orange Marmalade with the Rice Vinegar, Sweet Chili Sauce, Chopped Garlic and Fresh Grated Ginger
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Step 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)...
-
Step 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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Step 5To serve, dip in the Orange Tangy / Spicy Sauce!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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