Crispy Fried Coconut Shrimp

This easy Crispy Fried Coconut Shrimp recipe is ready in 25 minutes on the stovetop so you can enjoy the party! Enjoy crispy, golden-brown fried shrimp paired with a simple yet delicious 2-ingredient marmalade dipping sauce—perfect for a crowd-pleasing Super Bowl appetizer!

For more party food try my Asian baked sticky wings, crack chicken sliders, guacamole and hot spinach artichoke dip.

Best Shrimp Recipes

Our family loves coconut shrimp, and we have two great ways to prepare it for a party or as a main dish for dinner in this quick stovetop recipe and my easy air fryer coconut shrimp recipe.

I prefer cooking shrimp in oil on the stovetop because it gives them a perfectly golden-brown, crispy texture, a rich, toasty flavor, and keeps the shrimp tender and juicy inside.

Overhead image of two blue plates of coconut shrimp with a dipping sauce.

Whip these coconut shrimp up to get that fresh, hot, just-fried taste that’s great for any occasion.

It is great appetizer to serve at a party with my pigs in a blanket, little smokies, pizza dip or onion dip and my air fryer buffalo chicken wings.

Coconut shrimp on a blue pate with Panko breadcrumbs.

Ingredients

Overhead image of the ingredients needed to make coconut shrimp recipe.
  • Raw Shrimp – peeled and deveined
  • Panko Breadcrumbs
  • Shredded Coconut
  • All Purpose Flour – or you can use gluten-free flour
  • Eggs
  • Salt and Pepper
  • Vegetable Oil – for frying the shrimp on the stove or use your favorite oil

Orange Marmalade Dip

  • Orange Marmalade
  • Chili Sauce

You will need a food thermometer to make sure the shrimp reaches the correct temperature!

Dipping a coconut shrimp in a marmalade chili sauce.

Substitutes: You ‘can’ use regular breadcrumbs instead of the panko but the shrimp won’t be as crispy – Panko is the secret to crispy coconut shrimp!

Additional sauce options are a sweet and sour sauce, honey mustard, Thai chili sauce, pineapple salsa, and a coconut curry sauce.

How To Make Coconut Shrimp

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 bowl.
Coconut is added to the bowl with the egg mixture.

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.

Shrimp are added to the bowl with flour mixture.
Flour-coated shrimp is added and tossed into the bowl with the egg mixture.
Tossed shrimp in white bowl.

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.

Handy Tip!

I would keep a clean wet cloth nearby to wipe hands while coating the shrimp in the breadcrumbs etc.

Shrimp is ready to go into the oil.
Shrimp in oil in skillet.
Cooked shrimp ready to be removed from the skillet.

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:

Marmalade dipping sauce ingredients on countertop.
Marmalade dipping sauce in small white bowl.

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.

Coconut shrimp on two blue plates with a dipping sauce ready to serve.

Storage And Reheating Instructions

Once cooled, store any leftover shrimp using an airtight container in the fridge for 2 to 3 days. Avoid stacking them too closely to ensure the coating stays intact.

Reheat on a baking sheet in a 350°F oven for 5 to 7 minutes flipping halfway.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Coconut shrimp dipped in chill marmalade sauce.

Coconut Shrimp


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sandra Flegg
  • Total Time: 25 minutes
  • Yield: 4 servings

Description

This easy Crispy Fried Coconut Shrimp recipe is ready in 25 minutes on the stovetop so you can enjoy the party! Enjoy crispy, golden-brown fried shrimp paired with a simple yet delicious 2-ingredient marmalade dipping sauce—perfect for a crowd-pleasing Super Bowl appetizer!


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 Ingredients:

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.

Notes

Storage and reheating instructions:

Once cooled, store any leftover shrimp using an airtight container in the fridge for 2 to 3 days. Avoid stacking them too closely to ensure the coating stays intact.

Reheat on a baking sheet in a 350°F oven for 5 to 7 minutes flipping halfway.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star