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A platter of crispy coconut shrimp with golden, shaggy coconut coating, a bowl of orange chili dipping sauce and lime wedges

Crispy Coconut Shrimp

Large shrimp in a crunchy coconut and panko coating, fried or baked until golden and served with an orange chili dipping sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Shrimp
  • 1 pound large raw shrimp 21 to 25 count, peeled and deveined, tails on (450 g)
  • 1/2 cup all-purpose flour (65 g)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup sweetened shredded coconut (85 g)
  • 3/4 cup panko breadcrumbs (45 g)
  • neutral oil for frying, about 6 cups, or cooking spray for baking
Dipping sauce
  • 1/3 cup orange marmalade
  • 1/4 cup Thai sweet chili sauce
  • 1 tablespoon fresh lime juice
  • 1 pinch red pepper flakes optional

Method
 

  1. Stir the marmalade, sweet chili sauce, lime juice and red pepper flakes together and set aside.
  2. Mix the flour, salt, garlic powder and cayenne in one shallow bowl. Beat the eggs with the water in a second bowl. Combine the coconut and panko in a third bowl.
  3. Pat the shrimp dry. Dredge each in flour, dip in egg and press firmly into the coconut mixture. Place on a parchment-lined baking sheet and refrigerate for 10 minutes.
  4. Heat 2 inches of oil in a heavy pot to 350°F (175°C).
  5. Fry 5 or 6 shrimp at a time for 2 to 3 minutes, turning once, until golden and the shrimp are pink and opaque inside. Drain on a wire rack and sprinkle with salt.
  6. To bake instead, toast the coconut and panko for 3 to 4 minutes at 425°F (220°C) before breading, arrange the breaded shrimp on an oiled rack, spray with oil and bake for 10 to 12 minutes, flipping halfway.
  7. Serve hot with the dipping sauce.

Notes

Air fryer: Spray with oil and cook at 400°F (200°C) for 7 to 8 minutes, flipping halfway.
Make ahead: Bread up to 4 hours ahead and refrigerate, or freeze breaded raw shrimp for up to 2 months.
Nutrition is an estimate per serving for the fried version with sauce; oil absorption varies.