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
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


  • 1Prepare 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.
  • 2Dredge 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.
  • 3Sauce: Mix all ingredients together, set aside and serve with shrimp.
  • 4I 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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