For those of you who rated this poorly, I have a tip. Peel the shrimp, pat dry, roll in mixture (or, leave seeds out of mixture, roll in batter, then roll in dish of seeds) then, very important, let rest on rack for 15 minutes before frying. This tip shown to my by my mother in law allows the batter to adhere to the shrimp. Then another tip, do not overfill the frying pan. Give them plenty of room, or you will have a mess. Done this way, this recipe is delicious and easy. I have prepared it twice now, both times served it to company who went nuts over it. Another tip, always double the sauce. The sauce, when done with fresh-squeezed OJ, is astounding.