Coconut Shrimp with Sweet & Sour Orange Sauce

Rose Rauhauser


Shrimp and husband and kids love them.


★★★★★ 2 votes

2 to 4
15 Min
15 Min


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  • 1 c
  • 1 c
    pancake mix (i.e. aunt jemima)
  • 1/2 tsp
  • 1
    14 oz.pkg. sweetened shredded coconut
  • 1 1/2
    lbs. extra lg. shrimp tails left on
  • 6 c
    peanut or vegetable oil for frying

  • 2 1/2 c
    orange marmalade
  • 2 Tbsp
    dijon mustard
  • 2 Tbsp
    rice win vinegar
  • 1 c
    water for the batter not sauce

How to Make Coconut Shrimp with Sweet & Sour Orange Sauce


  1. Prepare shrimp: Place flour in a medium bowl. Whisk pancake mix, salt and 1 cup water in another bowl to form a smooth batter. Place coconut in another bowl.
  2. Dredge 1 shrimp at a time in flour, shake off excess, hold shrimp by tail, dip into batter, allow excess to drip off and make a well in coconut and drop in batter coated shrimp and cover with coconut press to adhere. Repeat... use a little extra water if batter thickens.
  3. Sauce: Mix all ingredients together, set aside and serve with shrimp.
  4. I place my shrimp on wax paper and freeze before I fry them and the coconut adheres and just fry directly from the freezer in batches. Do not crowd the shrimp when frying. Place on baking sheet in a warm oven while frying all the shrimp. Serve. Enjoy.

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