tempura coconut shrimp

Name: Tempura Coconut Shrimp
Prep time: 10 min
Cook time: 20 min
Yield: 8
Cuisine: Japanese
Ingredients: 2 cup(s) vegetable oil, for frying (approximate amount); 1 cup(s) flour; 1/4 cup(s) cornstarch; 1 large egg; 1/2 teaspoon(s) ground ginger; 1 1/4 cup(s) ice-cold soda water or seltzer water; 4 cup(s) unsweetened flaked coconut, divided; 1 1/2 pound(s) large shrimp, peeled and de-veined but tails on; ## DIPPING SAUCE; 1/2 cup(s) orange marmalade (or pineapple preserves); 2 tablespoon(s) orange juice; 2 tablespoon(s) low-sodium soy sauce

(2 RATINGS)

23 Pinches 3 Photos

Vickie Parks

Renton, WA

Updated on Feb 16, 2016

This is really easy to make, and the coconut adds a little extra flavor and crunch to a basic shrimp tempura recipe. I want to make this again and add a sprinkling of hot sauce or red pepper flakes to the batter, to see if the added heat works well. But for the time being, I've left that off the ingredient list. It works well as a main dish or an appetizer.

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Tempura Coconut Shrimp (with orange dipping sauce)

prep time 10 Min

cook time 20 Min

method Deep Fry

yield 8 serving(s)

Ingredients

2 cups vegetable oil, for frying (approximate amount)
1 cup flour
1/4 cup cornstarch
1 large egg
1/2 teaspoon ground ginger
1 1/4 cups ice-cold soda water or seltzer water
4 cups unsweetened flaked coconut, divided
1 1/2 pounds large shrimp, peeled and de-veined but tails on
DIPPING SAUCE
1/2 cup orange marmalade (or pineapple preserves)
2 tablespoons orange juice
2 tablespoons low-sodium soy sauce

How To Make tempura coconut shrimp

Step 1

Pour enough oil into a deep fryer, large heavy skillet or saucepan so it's filled no more than 1/3 full. Heat on medium heat to 375°F.

Step 2

Stir flour, cornstarch, egg, ginger and soda water in medium bowl until mixed. (Batter will be slightly lumpy.)
Step 3

Place half of the coconut on large a plate.
Step 4

Dip shrimp, a few at a time, into batter. Shake off excess. Roll in coconut.
Step 5

Carefully add shrimp, several pieces at a time, to hot oil. Fry 3 minutes or until golden brown, turning once. Drain on paper towels.
Step 6

Repeat with remaining shrimp, coconut and batter. Add remaining coconut to the large plate as needed. (Coconut is added to plate as needed so the batter doesn't make it clump up.)
Step 7

For the Dipping Sauce, heat marmalade (or preserves), orange juice and soy sauce until preserves are melted and it's heated through, about 3 minutes. Serve with Tempura Coconut Shrimp.
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