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appetizers

Coconut Shrimp

Treat your guests to crisp coconut encrusted shrimp with a tangy orange sauce for dipping.
  • 15m

    prep time

  • 15m

    Cook Time

  • 8

    Ingredients

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Ingredients

8

Servings

  • 1/2 cup orange marmalade
  • 2 tablespoons Zatarain's® Creole Mustard Squeeze Bottle
  • 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

  • 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.

Nutrition information (per Serving)

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