Tempura Coconut Shrimp

Name: Tempura Coconut Shrimp
Prep time: 10 min
Cook time: 10 min
Yield: 8
Cuisine: Japanese,
Ingredients: vegetable oil for frying; 1 cup McCormick® Tempura Seafood Batter Mix; 1/2 tsp McCormick® Ginger, Ground; 1 1/2 cups ice cold water; 4 cups flaked coconut, divided; 1 1/2 pounds large shrimp, peeled and deveined, tails on; 1/2 cup orange marmalade or pineapple preserves; 2 tbsps orange juice; 2 tbsps soy sauce

Now you can make this tasty restaurant specialty at home as a main dish or appetizer. Add the easy-to-make orange sauce for the perfect flavor accent.

10m

PREP TIME

10m

COOK TIME

579

CALORIES

9

INGREDIENTS

Servings: 8

Ingredients

vegetable oil, for frying
1 cup McCormick® Tempura Seafood Batter Mix
1/2 teaspoon McCormick® Ground Ginger
1 1/2 cups ice cold water
4 cups flaked coconut, divided
1 1/2 pounds large shrimp, peeled and deveined, tails on
1/2 cup orange marmalade or pineapple preserves
2 tablespoons orange juice
2 tablespoons soy sauce

KEY PRODUCTS

INSTRUCTIONS

1 Pour oil into deep fryer, large heavy skillet or saucepan, filling no more than 1/3 full. Heat on medium heat to 375°F.
2 Stir Batter Mix, ginger and water in medium bowl until mixed. (Batter will be slightly lumpy.) Place 1/2 of the coconut on large plate.
3 Dip shrimp, a few at a time, into batter. Shake off excess. Roll in coconut. Carefully add shrimp, several pieces at a time, to hot oil. Fry 3 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining shrimp and batter. Add remaining coconut as needed.
4 Heat marmalade, orange juice and soy sauce until marmalade is melted. Serve with shrimp.