Treat your guests to crisp coconut encrusted shrimp with a tangy orange sauce for dipping.
15m
PREP TIME
15m
COOK TIME
8
INGREDIENTS
Servings: 8
Ingredients
- 1/2 cup orange marmalade
- 2 tablespoons Zatarain's® Creole Mustard
- 1 tablespoon soy sauce
- Vegetable oil, for frying
- 1 cup ZATARAIN'S® Crispy Seasoned All Purpose Batter
- 2/3 cup water
- 4 cups flaked coconut, divided
- 1 1/2 pounds large shrimp, peeled and deveined, tails on
INSTRUCTIONS
- 1 Heat orange marmalade, Creole mustard and soy sauce in small saucepan on medium-low heat until warm. Set aside.
- 2 Pour vegetable oil into deep fryer or large skillet, filling no more than 1/3 full. Heat on medium heat to 350°F.
- 3 Stir batter mix and water in medium bowl. Place 2 cups of the coconut on large plate. Dip shrimp, a few at a time, into batter. Shake off excess. Roll in coconut.
- 4 Carefully add shrimp, several pieces at a time, to hot oil. Fry 2 to 3 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining shrimp and batter. Add remaining 2 cups coconut as needed. Discard any remaining batter or coconut. Serve shrimp with sauce.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
