Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
This product has no significant nutritional value.
Heat orange marmalade, Creole mustard and soy sauce in small saucepan on medium-low heat until warm. Set aside.
Pour vegetable oil into deep fryer or large skillet, filling no more than 1/3 full. Heat on medium heat to 350°F.
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.
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.