Golden, crispy, and perfectly sweet-and-savory — this Coconut Shrimp recipe is the ultimate appetizer or main dish for seafood lovers. With a crunchy coating of panko and shredded coconut, these shrimp are fried to perfection and served with a zesty orange marmalade dip that balances sweetness with a little kick.
Best of all? They’re ready in just 25 minutes, making them ideal for weeknight dinners, summer gatherings, or game day snacking. PS – don’t like shrimp? I’m allergic to it so I substitute boneless chicken for it.
Coconut Shrimp
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Serving Suggestions & Variations
- Serve with a tropical twist – pair with pineapple salsa or mango chutney.
- Make it a meal – serve over coconut rice or alongside a crisp Asian slaw.
- Spice it up – add cayenne pepper or paprika to the flour mixture.
- Go gluten-free – substitute gluten-free flour and breadcrumbs.
- Alternative dips – try sweet chili sauce, honey mustard, or a creamy sriracha mayo.
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Ingredients for Coconut Shrimp
- 1 lb. peeled and deveined raw shrimp – find shellfish food safety tips here
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded coconut
- 1/4 cup 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)
Orange Marmalade Dip Ingredients
- 1/2 cup orange marmalade
- 1/4 cup chili sauce
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Step-by-Step Instructions for Coconut Shrimp
Prepare the Shrimp: Clean and devein the shrimp. Pat them dry with paper towels to remove any excess moisture.
Set Up Dredging Stations: Flour Mixture: In a shallow bowl, mix the all-purpose flour with a pinch of salt and pepper. This will be your first coating.
Egg Wash: In another shallow bowl, beat the eggs. This will help the coconut and breadcrumbs adhere to the shrimp.
Coconut and Breadcrumb Mixture: In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.
Dredge the Shrimp: First, coat each shrimp in the flour mixture, shaking off any excess.
Dip the floured shrimp into the egg wash.
Finally, coat the shrimp in the coconut and breadcrumb mixture, pressing gently to ensure the coating sticks well.
Fry the Shrimp: Fill a small pot with about 2 inches of oil and heat over medium heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
Carefully add the coated shrimp to the hot oil in batches, making sure not to overcrowd the pot. Fry for 2-3 minutes or until golden brown and crispy. Make sure to flip over halfway.
Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain excess oil.
How to Make the Orange Marmalade Dipping Sauce
- Prepare the Dip: In a small bowl, mix the orange marmalade and chili sauce until well combined. Adjust the proportions to taste if you prefer it sweeter or spicier.
- Serving: Serve the fried coconut shrimp hot with the orange marmalade dip on the side.
FAQ Section
Can I bake Coconut Shrimp instead of frying?
Yes! Place coated shrimp on a baking sheet, spray lightly with oil, and bake at 425°F for 12–15 minutes, flipping halfway, until golden and crispy.
Can I make Coconut Shrimp in the air fryer?
Definitely. Preheat your air fryer to 375°F, lightly spray the shrimp with oil, and cook for 6–8 minutes, flipping halfway.
What can I serve with Coconut Shrimp?
They pair well with rice, a light salad, or tropical sides like pineapple salsa, mango slaw, or coconut rice.
Can I prepare Coconut Shrimp ahead of time?
Yes — dredge and coat the shrimp, then refrigerate for up to 4 hours before frying. Fry just before serving for the crispiest results.
What oil is best for frying?
Neutral oils with a high smoke point, like vegetable, canola, or peanut oil, work best.
More Fish and Seafood Recipes to Try
- Pistachio Crusted Salmon
- Baked Salmon en Papillotte
- Crispy Salmon with Herb Butter
- Garlic Chili Swordfish with Grilled Pineapple and Papaya
- Grilled Dijon Citrus Salmon and Salad
- Foil Packet Citrus Orange Roughy
- Orange Roughy with Oven Roasted Tomatoes
Coconut Shrimp
Ingredients
- 1 lb. peeled and deveined raw shrimp
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded coconut
- 1/4 cup 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
Orange Marmalade Dip
- 1/2 cup orange marmalade
- 1/4 cup chili sauce
Instructions
For the Coconut Shrimp:
Prepare the Shrimp:
- Clean and devein the shrimp.
- Pat them dry with paper towels to remove any excess moisture.
Set Up Dredging Stations:
Flour Mixture:
- In a shallow bowl, mix the all-purpose flour with a pinch of salt and pepper. This will be your first coating.
Egg Wash:
- In another shallow bowl, beat the eggs. This will help the coconut and breadcrumbs adhere to the shrimp. Coconut and Breadcrumb Mixture:
- In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.
Dredge the Shrimp:
- First, coat each shrimp in the flour mixture, shaking off any excess.
- Dip the floured shrimp into the egg wash.
- Finally, coat the shrimp in the coconut and breadcrumb mixture, pressing gently to ensure the coating sticks well.
Fry the Shrimp:
- Fill a small pot with about 2 inches of oil and heat over medium heat until it reaches 350°F (175°C).
- Use a thermometer to check the temperature.
- Carefully add the coated shrimp to the hot oil in batches, making sure not to overcrowd the pot.
- Fry for 2-3 minutes or until golden brown and crispy.
- Make sure to flip over halfway.
- Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain excess oil.
For the Orange Marmalade Dip:
Prepare the Dip:
- In a small bowl, mix the orange marmalade and chili sauce until well combined.
- Adjust the proportions to taste if you prefer it sweeter or spicier.
Serving:
- Serve the fried coconut shrimp hot with the orange marmalade dip on the side.
Nutrition
