Coconut Shrimp

Golden-brown coconut-crusted shrimp arranged on a white platter with visible coconut flakes, served with a small bowl of orange-colored dipping sauce and lime wedges, showing the crispy texture and tropical appeal

20 minutes

4 servings

Medium

High ProteinCrispyTropicalRestaurant-StyleParty Food

Ingredients

1.5 pounds large shrimp (21-25 count), peeled and deveined with tails on

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

2 large eggs

2 tablespoons water

2 cups sweetened shredded coconut

1 cup panko breadcrumbs

Vegetable oil for frying (about 6 cups)

1/2 cup orange marmalade

2 tablespoons Dijon mustard

1 tablespoon honey

1 teaspoon soy sauce

Lime wedges for serving

Nutrition Facts

Per 4 servings

Calories420 kcal

Protein32 g

Carbohydrates28 g

Fat22 g

Fiber4 g

* Nutritional information is approximate and may vary based on ingredients and preparation methods.

Instructions

Prepare Shrimp and Breading Station

Pat shrimp completely dry with paper towels and make a shallow cut along the back to butterfly slightly, which helps them lay flat. Set up three shallow bowls for breading: In the first bowl, whisk together flour, salt, pepper, garlic powder, and cayenne. In the second bowl, beat eggs with water until well combined. In the third bowl, mix shredded coconut with panko breadcrumbs. Heat oil in a heavy pot to 350°F using a candy thermometer. Make dipping sauce by whisking together marmalade, Dijon mustard, honey, and soy sauce until smooth.

Pro Tip:

Butterflying the shrimp helps them cook evenly and creates more surface area for the coconut coating to adhere

Bread the Shrimp

Working with one shrimp at a time, dredge in seasoned flour, shaking off excess. Dip into beaten egg mixture, allowing excess to drip off. Press firmly into coconut-panko mixture, coating completely and pressing gently to help coating adhere. Place breaded shrimp on a baking sheet and repeat with remaining shrimp. Let breaded shrimp rest for 5 minutes before frying to help the coating set.

Pro Tip:

Press the coconut coating firmly onto each shrimp - this ensures it stays on during frying and creates the signature crunchy texture

Fry the Coconut Shrimp

Carefully lower 4-5 shrimp into the hot oil using tongs, being careful not to overcrowd the pot. Fry for 2-3 minutes until golden brown and coconut is toasted, turning once halfway through. Remove with tongs and drain on wire rack set over paper towels. Repeat with remaining shrimp in batches, allowing oil temperature to return to 350°F between batches. Season lightly with salt immediately after frying while still hot.

Pro Tip:

Don't overcrowd the pot - this drops the oil temperature and results in greasy, soggy coating instead of crispy perfection

Serve the Coconut Shrimp

Arrange the hot coconut shrimp on a serving platter lined with fresh lettuce or parchment paper. Serve immediately while still crispy with the prepared dipping sauce and lime wedges on the side. Garnish with fresh cilantro or parsley if desired. Pair with coleslaw, rice pilaf, or a tropical salad for a complete meal that captures the fun, restaurant-style appeal of this popular appetizer turned main dish.

Pro Tip:

Serve immediately for the best texture contrast - the coating should be crispy on the outside while the shrimp remains tender and juicy inside