Coconut Shrimp with Sweet and Sour Orange Sauce
I can’t imagine a Christmas Eve without this delectable nibble.
Serves: Makes 3 dozen
  • 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
  1. 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.
  2. 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.
  3. Make the sauce by mixing marmalade, mustard, and vinegar in a medium bowl; set aside.
  4. 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.
Recipe by Three Many Cooks at