Coconut Shrimp With Sweet-And-Sour Orange Sauce

1. 1

   TO PREPARE SHRIMP

2. 2

   Place flour in a medium bowl. Whisk pancake mix, salt and 1 cup water in another medium bowl to form a smooth, thin batter. Place coconut in another bowl.

3. 3

   Dredge 1 shrimp in flour, shaking off excess. Holding shrimp by tail, dip it in batter, allowing excess to drip off, then make a well in the coconut and drop in batter coated shrimp, covering it with coconut and pressing so that it adheres. Lay shrimp on a wire rack. Repeat with remaining shrimp, thinning batter as needed with a litte extra water.

4. 4

   Freeze coated shrimp for at least 30 minutes before frying.

5. 5

   TO MAKE SAUCE

6. 6

   Mix marmalade, mustard and vinegar in a small bowl and set aside.

7. 7

   TO FRY SHRIMP

8. 8

   Heat oven to 200 degrees. Heat oil in an 8 quart pot to 350 degrees. Set a wire rack over a baking sheet.

9. 9

   Fry shrimp in batches, making sure not to crowd pot & turning shrimp halfway through, until golden, about 2-3 minutes. Transfer to wire rack and keep first batches warm in oven while remaining shrimp are fried.

10. 10

    Serve with sauce along side.

* Per serving · 4 servings · Values may vary.

No additional tips available.