Hey, y’all! If you're looking for a restaurant-worthy appetizer that's surprisingly easy to make at home, this Coconut Shrimp is just the thing. Juicy shrimp are coated in a crispy blend of coconut and panko breadcrumbs, then fried until golden brown and perfectly crunchy.

Coconut Shrimp

The combination of sweet coconut and tender shrimp creates a flavor that's hard to resist. Whether you're serving it as an appetizer, party snack, or light dinner, this recipe brings a little tropical flavor to the table with every bite.

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A simple orange marmalade dipping sauce adds the perfect sweet-and-citrusy contrast to the crispy coating. This recipe feels a little special without requiring much effort, making it a great choice when you want something that looks impressive and disappears fast.

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Coconut Shrimp Ingredients

• 1 lb. peeled and deveined raw shrimp
• ½ c. panko breadcrumbs
• ½ c. shredded coconut
• ¼ c. all-purpose flour (for a gluten-free version, use gluten-free flour)
• 2 large eggs
• Salt, to taste
• Pepper, to taste
• Oil for frying (such as vegetable oil)
• ½ c. orange marmalade
• ¼ c. chili sauce

How to Make Coconut Shrimp

1. Clean and devein the shrimp, then pat them completely dry with paper towels.
2. Add the flour, salt, and pepper to a shallow bowl and stir to combine. In a second shallow bowl, beat the eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs.
3. Dredge each shrimp in the flour mixture, shaking off any excess. Dip it into the beaten eggs, then coat it in the coconut-panko mixture, pressing gently so the coating adheres.
4. Pour about 2 inches of oil into a heavy-bottomed pot and heat to 350°F. Use a thermometer to monitor the temperature.
5. Working in batches, fry the shrimp for 2–3 minutes, turning once, until golden brown and crisp. Avoid overcrowding the pot, which can lower the oil temperature.
6. Transfer the cooked shrimp to a paper towel-lined plate to drain.
7. For the dipping sauce, stir together the orange marmalade and chili sauce in a small bowl. Adjust the ratio to suit your taste, adding more marmalade for sweetness or more chili sauce for heat.
8. Serve immediately with the dipping sauce.

Pro Tips For Making This Recipe

1. Pat the shrimp dry before breading to help the coating adhere better.
2. Keep the oil around 350°F for a crisp, golden coating without overcooking the shrimp.
3. Fry in batches to avoid overcrowding the pot and lowering the oil temperature.
4. Adjust the orange marmalade and chili sauce to make the dipping sauce sweeter or spicier.
5. Substitute a gluten-free flour blend if needed.

Frequently Asked Questions

Other Recipes You'll Love

1. Frozen Coconut Lime Margarita
2. Copycat Bang Bang Shrimp
3. Cajun Shrimp Dip

Recipe

Coconut Shrimp

JC Phelps

These Coconut Shrimp are crispy, sweet, and paired with a zesty orange marmalade dip. They’re the ultimate appetizer!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer, Main Course

Cuisine Carribean

Servings 4

Calories 517 kcal

Ingredients

  

1x2x3x

• 1 lb. peeled and deveined raw shrimp
• ½ c. panko breadcrumbs
• ½ c. shredded coconut
• ¼ c. all-purpose flour for a gluten-free version, use gluten-free flour
• 2 large eggs
• Salt to taste
• Pepper to taste
• Oil for frying such as vegetable oil
• ½ c. orange marmalade
• ¼ c. chili sauce

Instructions

 

• Clean and devein the shrimp, then pat them dry with paper towels.
• Add the flour, salt, and pepper to a shallow bowl and stir to combine. In a second shallow bowl, beat the eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs.
• Dredge each shrimp in the flour mixture, shaking off any excess. Dip it into the beaten eggs, then coat it in the coconut-panko mixture, pressing gently so the coating adheres.
• Pour about 2 inches of oil into a heavy-bottomed pot and heat to 350°F. Use a thermometer to monitor the temperature.
• Working in batches, fry the shrimp for 2–3 minutes, turning once, until golden brown and crisp. Avoid overcrowding the pot, which can lower the oil temperature.
• Transfer the cooked shrimp to a paper towel-lined plate to drain.
• For the dipping sauce, stir together the orange marmalade and chili sauce in a small bowl. Adjust the ratio to suit your taste, adding more marmalade for sweetness or more chili sauce for heat.
• Serve immediately with the dipping sauce.

Notes

• Pat the shrimp dry before breading to help the coating adhere better.
• Keep the oil around 350°F for a crisp, golden coating without overcooking the shrimp.
• Fry in batches to avoid overcrowding the pot and lowering the oil temperature.
• Adjust the orange marmalade and chili sauce to make the dipping sauce sweeter or spicier.
• Substitute a gluten-free flour blend if needed.

Nutrition

Calories: 517kcalCarbohydrates: 70gProtein: 25gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 225mgSodium: 1182mgPotassium: 398mgFiber: 4gSugar: 34gVitamin A: 442IUVitamin C: 4mgCalcium: 149mgIron: 3mg

Keyword Coconut Shrimp

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My best,

JC