Mustard marmalade sauce
Clean, peel and devein extra jumbo shrimp, leaving tails intact. Mix remaining ingredients together until blended. Dip the shrimp into the batter, coating thoroughly. Fry in 350°F hot oil until shrimp are golden brown. Allow oil to reheat between each batch. Serve with mustard marmalade sauce on the side.
If using smaller shrimp, downsize ingredients.
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