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.
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.
Ingredients
- 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!
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 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.
Handy Tip!
I would keep a clean wet cloth nearby to wipe hands while coating the shrimp in the breadcrumbs etc.
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.
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.
PrintCoconut Shrimp
- 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