Created by ForeverMama on October 19, 2019
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.)
Step 5: Mix marmalade, mustard, and vinegar in a small bowl. Set aside.
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.