Coconut Shrimp With Sweet & Sour Orange Sauce

TO PREPARE SHRIMP

Step 1: Place flour in a medium bowl. Whisk pancake mix, salt, and 1 cup water in another medium bowl to form a smooth, think batter, Place coconut in a separate bowl.

Step 2: 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 coconut, drop batter-coated shrimp, and cover it with coconut, pressing so it adheres. Lay shrimp on a large wire rack.

Step 3: Repeat with remaining shrimp, thinning batter with a little extra water as it thickens.

Step 4: Freeze coated shrimp for at least 30 minutes before frying (if preparing ahead, cover tightly once shrimp are frozen hard.)

SWEET-AND-SOUR SAUCE

Step 5: Mix marmalade, mustard, and vinegar in a small bowl. Set aside.

TO FRY SHRIMP

Step 6: Heat oven to 200-degrees-F.

Step 7: Heat oil in an 8-quart pot to 350-degrees-F. Set a wire rack over a baking sheet.

Step 8: Fry shrimp in batches, making sure not to crowd the pot and turning shrimp halfway through, until golden, 2 - 3 minutes.

Step 9: Transfer to wire rack and keep first batches warm in the oven while you fry remaining shrimp. Serve with sauce alongside.

NOTE 1: The batter is not meant to compete with the flavor of the shrimp or coconut, instead it serves to glue the coconut onto the shrimp. Using a good quality store-bought mix, such as Aunt Jemima or equivalent, makes for the best results.

NOTE 2: Be sure to choose large shrimp (no more than 21 - 25 per pound), or you'll have too much coating. Let the excess batter drip off before dropping the shrimp into the bowl of coconut. If you hold each shrimp by the tail when dragging it through the flour and dipping it in the batter, the process isn't very messy.

A HELPFUL TIP: This is one of those recipes that is great to prep ahead, making it perfect when entertaining or just making life easier in general. The battered and coated shrimp can be double-wrapped in plastic and frozen for up to 1 month.