This Crispy Coconut Shrimp Recipe is crunchy on the outside, juicy inside, and pairs perfectly with a tangy orange marmalade dip. Ready in under 30 minutes!
These shrimp aren’t just crispy—they’re flavor-packed, foolproof, and way better than takeout. The tropical coating and zesty dipping sauce make them perfect for everything from date night to backyard BBQs.
For more flavor-packed ideas, try my Jamaican Jerk Pasta With Shrimp or Shrimp Cucumber Bites.
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💖 Why This Recipe Works
- Tropical Flavor: The coconut and orange marmalade bring a perfect blend of sweetness and zest.
- Crispy Perfection: Panko and coconut create an irresistible crunchy coating.
- Quick and Easy: Chinese Coconut Shrimp are ready in under 30 minutes for a delicious appetizer or main dish.
⭐ Star Ingredients
- Shrimp: Go for medium or large—peeled and deveined for easy coating and cooking.
- Panko + Coconut: The dream team for a super crispy, lightly sweet crust.
- Orange Marmalade: Sweet, citrusy, and the perfect balance to the crispy coating.
📖 Substitutions & Variations
- Air Fryer Friendly: Spray with oil and cook at 400°F for 6–8 minutes for a lighter option.
- Switch the Dip: Try pineapple salsa, garlic aioli, or sweet chili sauce.
- Add Some Heat: Toss cayenne or smoked paprika into the flour mix.
- Make it Gluten-Free: Use GF breadcrumbs and flour—still crunchy and crowd-pleasing!
For a tropical side, pair with Mango and Pineapple Salsa or Spicy Korean Cucumber Salad.
🔪How To Make This Crispy Coconut Shrimp Recipe
- Step 1: Prepare the Shrimp
Clean and devein the shrimp, then pat them dry with paper towels to remove excess moisture. In a shallow bowl, mix the flour with a pinch of salt and pepper.
- Step 2: Coat each shrimp in the flour mixture, shaking off the excess.
- Step 3: Beat the eggs in a separate shallow bowl. Dip the floured shrimp into the egg wash, ensuring full coverage.
- Step 4: Roll the shrimp in the coconut and breadcrumb mixture, pressing gently to help the coating stick.
- Step 5: Set the shrimp aside. Heat about 2 inches of oil in a small pot over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- Step 6: Fry the shrimp in batches, cooking for 2-3 minutes until golden brown and crispy. Flip halfway through for even cooking. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Step 7: In a small bowl, mix the orange marmalade and chili sauce until smooth. Taste and adjust the ratio for your preferred sweetness or spice level.
- Step 8: Serve the crispy coconut shrimp hot with the orange marmalade dip on the side. Garnish with lime wedges or fresh cilantro for a tropical touch.
💡Hint: Want to prep ahead? Coat the shrimp and chill them on a tray—just fry before serving!
👩🍳 Expert Tips
- Keep It Dry: Pat the shrimp dry to help the coating stick better.
- Test the Oil: Drop a small piece of coating into the oil to ensure it sizzles before frying.
- Don’t Overcrowd: Fry in batches to keep the shrimp crispy and prevent the oil temperature from dropping.
- Use a Thermometer: Maintain a steady oil temperature of 350°F for perfectly golden shrimp.
💭 FAQs
Yes! Bake at 425°F for 10–12 minutes, flipping halfway. Use parchment and spray lightly with oil.
Medium to large shrimp works best for this recipe. Fresh or frozen shrimp are both fine, but ensure they are peeled and deveined before starting.
Make sure the shrimp are completely dry before dredging in the flour. Press the coating firmly onto the shrimp and let them rest for a few minutes before frying to help the coating adhere better.
Totally—coat the shrimp and refrigerate up to 4 hours ahead. Fry just before serving for max crispiness.
🍤 Shrimp Tail-On or Tail-Off?
Wondering whether to leave the tails on for this crispy coconut shrimp recipe? I always say tail-on is the way to go—and here’s why:
- Better for Dipping: The tail acts like a natural handle, making it easier (and less messy!) to dip into that sweet orange marmalade sauce.
- Gorgeous Presentation: Shrimp look fancier with their tails on—especially when plated for parties or date night.
- More Flavor: Leaving the tail on while frying can actually add a bit more flavor, especially if the tail crisps up slightly—think shrimp chips at the tip!
💡Pro Tip: If you’re serving little ones or just want extra convenience, you can absolutely remove the tails before coating. It’s all about how you plan to serve and eat them.
🍽 More Tasty Shrimp Recipes
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Coconut Shrimp
Ingredients
- 1 lb Raw Shrimp Peeled And Deveined
- ½ Cup Panko Breadcrumbs
- ½ Cup Shredded Coconut
- ¼ Cup All-purpose Flour For A Gluten-Free Version, Use Gluten-Free Flour
- 2 Eggs Large
- Salt To Taste
- Pepper To Taste
- Oil
Orange Marmalade Dip Ingredients:
- ½ Cup Orange Marmalade
- ¼ Cup Chili Sauce
Instructions
- Clean and devein the shrimp, then pat them dry with paper towels.
- Mix flour, salt, and pepper in a shallow bowl.
- Beat eggs in another shallow bowl.
- Combine shredded coconut and panko breadcrumbs in a third shallow bowl.
- Coat each shrimp in the flour, then dip in the egg wash.
- Coat with the coconut-breadcrumb mixture, pressing gently to stick.
- Heat 2 inches of oil in a pot to 350°F (175°C). Fry shrimp in batches for 2-3 minutes until golden and crispy, flipping halfway. Drain on paper towels.
For the Orange Marmalade Dip:
- Mix orange marmalade and chili sauce in a small bowl, adjusting for sweetness or spice as desired.
- Serve the hot coconut shrimp with the orange marmalade dip on the side. Enjoy!
Notes
Nutrition
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Sweet, crispy, and absolutely irresistible—these coconut shrimp are a tropical treat! The orange marmalade dip adds the perfect zesty kick.