Coconut Shrimp with Sweet and Sour Orange Sauce
I can’t imagine a Christmas Eve without this delectable nibble.
by: Three Many Cooks
Serves: Makes 3 dozen
Ingredients
- 1 cup flour
- 1 cup pancake mix (preferably Aunt Jemima Complete)
- ½ teaspoon salt
- 1 package (14 ounces) sweetened shredded coconut
- 36 extra-large shrimp (21 to 25 count), about 1½ pounds, peeled but tails intact, preferably wild white or pink varieties
- 6 cups peanut oil or vegetable oil
- ½ cup orange marmalade
- 2 tablespoons Dijon mustard
- 2 tablespoons rice wine vinegar
Instructions
- Measure flour in medium bowl. Whisk pancake, salt, and 1 cup of water to form a smooth thin batter in another bowl. Measure coconut in a 3rd bowl.
- Working one shrimp at a time, dredge shrimp in flour, shaking off excess. Holding shrimp by the tail, dip it in batter, allowing excess to drip off. (Thin batter with extra water as it thickens.) Having made a well in the coconut, drop in batter-coated shrimp; cover it with coconut, pressing so that it adheres. Lay shrimp on a large wire rack; repeat with remaining shrimp. Freeze for at least 30 minutes before frying.
- Make the sauce by mixing marmalade, mustard, and vinegar in a medium bowl; set aside.
- Heat oven to 200 degrees. Heat oil in an 8-quart soup kettle to 350 degrees. Set a wire rack over a baking sheet. Fry shrimp in batches, making sure not to overcrowd the pan and turning each shrimp halfway through, until golden, 2 to 3 minutes. Transfer to wire rack and keep warm in oven while frying remaining shrimp. Serve with Sour Orange Sauce alongside.
Um…I probably shouldn’t ask this after Sharon’s Pancake Evangelist post, but…
What should I do if I don’t have pancake mix? Just make the dry side of a regular pancake recipe? Or is substituting another cup of flour OK?
(We always make pancakes from scratch, using a recipe from Cook’s Illustrated that’s remarkably similar to Pam’s Light and Fluffy Pancakes. And by “we”, I mean my wife. DadCooksDinner, but MomCooksBreakfast…)
Hi Mike,
As I said in my response to Sharon’s pancake piece, I admit to keeping a box of pancake mix in my pantry for coconut shrimp and onion rings. It’s just not worth making pancakes from scratch here. A mix of flour and water might work but I’ll bet the sugar in the pancake batter helps with browning, but maybe not because the coconut’s got sugar on it too. You just need something batter-like that’ll help the coconut adhere.
P.S. We’re officially linked!
I’m making shrimp for dinner on Friday; I’ll try flour with a little sugar in it.
Thank you!
Why didn’t I buy shrimp today?? I love coconut shrimp! Thanks for the recipe. 🙂
Mike V or Pam??
Did the flour w/sugar work? Or do I have to buy the pancake mix??
Thanks in advance :-)!
It worked great! I replaced the pancake batter with 1 cup flour and 1/2 tsp of sugar.
My kids LOVED this recipe. Fried sweetened coconut? They thought they were in heaven. I’ve already been asked if I’m making it again this week.
Sorry, meant to say “replaced the pancake MIX with…” not “pancake batter…”
Mike V,
Thank you :-)!
Take care!
I’m sorry if this sounds dumb, but am I cooking this in the oven or on the stove and checking the temperature with a candy thermometer?
Thanks for the question. The shrimp are fried in oil that has been heated to 350 degrees and then transferred to a 200 degree oven to keep them warm.
Made this recipe tonight and it was delicious…thanks for sharing!
Ok, printed off the shrimp recipe, but now I am also wondering about the other delectable appetizers you mentioned! What about the baked brie and crab cakes? It all sounds delicious!!
Making these for a New Years Eve pajama party! I expect they will be a big hit with grownups and kids alike!
Thanks Pam – I adore your recipes. Anytime I’m having people over I open one of your books. I know the recipes will be great, there has never been one we don’t love.