COCONUT SHRIMP

Coconut Shrimp with Sweet & Sour Orange Sauce
added by Rose Rauhauser

Shrimp and Coconut....my husband and kids love them.
Cook time: 15 Min Prep time: 15 Min Serves: 2 to 4

Ingredients
SHRIMP
1 c flour
1 c pancake mix (i.e. aunt jemima)
1/2 tsp salt
1 14 oz.pkg. sweetened shredded coconut
1 1/2 lbs. extra lg. shrimp tails left on
6 c peanut or vegetable oil for frying
SAUCE
2 1/2 c orange marmalade
2 Tbsp dijon mustard
2 Tbsp rice win vinegar
1 c water for the batter not sauce

Directions
1. Prepare shrimp: Place flour in a medium bowl. Whisk pancake mix, salt and 1 cup water in another bowl to form a smooth batter. Place coconut in another bowl.
2. Dredge 1 shrimp at a time in flour, shake off excess, hold shrimp by tail, dip into batter, allow excess to drip off and make a well in coconut and drop in batter coated shrimp and cover with coconut press to adhere. Repeat... use a little extra water if batter thickens.
3. Sauce: Mix all ingredients together, set aside and serve with shrimp.
4. I place my shrimp on wax paper and freeze before I fry them and the coconut adheres and just fry directly from the freezer in batches. Do not crowd the shrimp when frying. Place on baking sheet in a warm oven while frying all the shrimp. Serve. Enjoy.