Tempura Coconut Shrimp

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

  • Step1
  • 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

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.

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(per Serving)

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