Ingredients
1 c flour
1 c pancake mix
1/2 tsp salt
1 pkg (14 oz) sweetened shredded coconut
1 1/2 pounds extra-large shrimp, peeled but tails left intact
6 c peanut or vegetable oil for deep frying
1/2 c orange marmalade
2 T Dijon mustard
2 T rice wine vinegar
Preparation
TO PREPARE SHRIMP Place flour in a medium bowl. Whisk pancake mix, salt and 1 cup water in another medium bowl to form a smooth, thin batter. Place coconut in another bowl. Dredge 1 shrimp in flour, shaking off excess. Holding shrimp by tail, dip it in batter, allowing excess to drip off, then make a well in the coconut and drop in batter coated shrimp, covering it with coconut and pressing so that it adheres. Lay shrimp on a wire rack. Repeat with remaining shrimp, thinning batter as needed with a litte extra water. Freeze coated shrimp for at least 30 minutes before frying. TO MAKE SAUCE Mix marmalade, mustard and vinegar in a small bowl and set aside. TO FRY SHRIMP Heat oven to 200 degrees. Heat oil in an 8 quart pot to 350 degrees. Set a wire rack over a baking sheet. Fry shrimp in batches, making sure not to crowd pot & turning shrimp halfway through, until golden, about 2-3 minutes. Transfer to wire rack and keep first batches warm in oven while remaining shrimp are fried. Serve with sauce along side.
