Coconut Shrimp with Sweet and Sour Orange Sauce

Name: Coconut Shrimp with Sweet and Sour Orange Sauce
Ingredients: 1 cup flour; 1 cup pancake mix (preferably Aunt Jemima Complete); ½ teaspoon salt; 1 package (14 ounces) sweetened shredded coconut; 36 extra-large shrimp (21 to 25 count), about 1½ pounds, peeled but tails intact, preferably wild white or pink varieties; 6 cups peanut oil or vegetable oil; ½ cup orange marmalade; 2 tablespoons Dijon mustard; 2 tablespoons rice wine vinegar

threemanycooks.com

Coconut Shrimp with Sweet and Sour Orange Sauce Author: Three Many Cooks Serves: Makes 3 dozen I can’t imagine a Christmas Eve without this delectable nibble. I

View full recipe on threemanycooks.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at threemanycooks.com.

Share this recipe:

Cooking tools:

Deep-fry thermometer
Stockpot
Cooling rack
Baking sheet
Oven
Freezer
Stove
Whisk
Mixing bowl
Measuring cup
Measuring spoon
Tongs
Slotted spoon
Spoon

Ingredients

1 cup flour
1 cup pancake mix (preferably Aunt Jemima Complete)
½ teaspoon salt
1 package (14 ounces) sweetened shredded coconut
36 extra-large shrimp (21 to 25 count), about 1½ pounds, peeled but tails intact, preferably wild white or pink varieties
6 cups peanut oil or vegetable oil
½ cup orange marmalade
2 tablespoons Dijon mustard
2 tablespoons rice wine vinegar