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Coconut Shrimp

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appetizers•american•contains shellfish
35 minutes•4 servings•

Ingredients

  • 1/2 cup orange marmalade
  • 1 tbsp rice vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp red pepper flakes
  • 1/8 tsp kosher salt
  • 1 pound large shrimp, peeled and deveined, tails on – patted dry (~36 Large shrimps)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup all-purpose flour (60g)
  • 2 tbsp cornstarch (16g)
  • 1/4 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • 2 eggs – beaten
  • 1 cup sweetened shredded coconut
  • 1 cup panko breadcrumbs
  • 48 ounces vegetable oil
  • lime – cut into wedges (for serving)
Coconut shrimp

Instructions

  1. 1.

    Make the dipping sauce: In a small bowl, whisk together the orange marmalade, rice vinegar, Dijon mustard, red pepper flakes, and 1/8 tsp kosher salt. Set aside.

  2. 2.

    Season the shrimp: In a medium bowl, toss the patted-dry shrimp with 1/2 tsp kosher salt and the black pepper.

  3. 3.

    Set up breading: In one shallow bowl, whisk the flour, cornstarch, cayenne, and 1/2 tsp kosher salt. In a second bowl, beat the eggs. In a third bowl, combine the shredded coconut and panko.

  4. 4.

    Bread the shrimp: Dredge each shrimp in the flour mixture, shake off excess, dip in egg, then press into the coconut–panko until well coated. Arrange on a wire rack set over a sheet pan.

  5. 5.

    Chill to set the crust: Refrigerate the breaded shrimp for 10 minutes while you heat the oil.

  6. 6.

    Heat the oil: Pour vegetable oil into a heavy pot to a depth of about 2 inches and heat to 350°F over medium-high heat, monitoring with a thermometer.

  7. 7.

    Fry: Working in batches to avoid crowding, fry the shrimp until deeply golden and crisp, 2–3 minutes total, turning once; the shrimp should be opaque at the thickest part. Transfer to a clean rack to drain.

  8. 8.

    Serve: Pile the hot coconut shrimp on a platter and serve immediately with the orange dipping sauce and lime wedges.

Coconut shrimp pairs plump, juicy shrimp with a shatteringly crisp crust of sweet coconut and light crumbs, delivering a craveable contrast of sweet, salty, and savory. The exterior fries to a deep golden color while the interior stays tender, making it a crowd-pleasing appetizer that feels both beachy and celebratory. It is typically served hot with a bright, tangy-sweet dipping sauce that cuts through the richness and highlights the coconut aroma.

The dish is most closely associated with American seafood and tiki-inspired restaurants from the late 20th century, where tropical flavors and playful presentations thrived. While coconut and seafood are longstanding companions in many coastal cuisines, this particular breaded-and-fried format became a staple in mainland U.S. dining—especially in Florida and Hawaiian-influenced venues. Over time, coconut shrimp spread widely to home kitchens and casual menus, often paired with bold sauces like sweet chili, orange-marmalade blends, or piña colada-style dips.