Coconut Shrimp Recipe
Coconut crusted and lightly fried shrimp. Served with orange marmalade horseradish dipping sauce.
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Ingredients
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Coconut Shrimp
Orange Marmalade Horseradish Dipping Sauce
Method
Coconut Shrimp
Prepare shrimp
Pat the shrimp dry with paper towels. Leave tails on for presentation. Using a paring knife, make a shallow slit along the underside of each shrimp and gently flatten slightly so they lay straighter when frying.
Set up breading station
Place the flour in a shallow bowl and stir in 1 tsp salt and 1 tsp pepper. In a second bowl whisk together the eggs and milk until smooth. In a third bowl combine panko breadcrumbs and shredded coconut, tossing to blend evenly.
Bread the shrimp
Working in batches, dredge each shrimp first in the seasoned flour, shaking off excess. Then dip into the egg wash until coated, allowing excess to drip off. Finally press the shrimp into the panko-coconut mixture, pressing gently to adhere a thick, even crust. Place breaded shrimp on a wire rack and repeat with remaining shrimp.
Heat oil
Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (enough to shallow-fry). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of bread or a breadcrumb: it should sizzle steadily and brown in about 30–45 seconds.
Fry shrimp
Fry shrimp in batches (do not overcrowd) for 1.5–2 minutes per side, flipping gently once, until golden brown and the coating is crisp. Maintain oil temperature between 325–350°F; adjust heat as needed. Use a slotted spoon or tongs to transfer cooked shrimp to a paper-towel–lined tray or wire rack to drain. Repeat with remaining shrimp.
Finish and keep warm
If desired, keep finished batches warm on a baking sheet in a 200°F (95°C) oven while you fry the rest. Serve immediately with lime wedges.
Orange Marmalade Horseradish Dipping Sauce
Combine 1 cup orange marmalade, 2 tbsp prepared horseradish, 1 tsp soy sauce, 2 tsp fresh lemon juice, 1 tsp rice vinegar, and 1 tsp hot sauce (if using) in a small bowl. Whisk thoroughly until smooth and glossy. Taste and adjust: add more horseradish for heat, more marmalade for sweetness, or a pinch of salt if needed. Stir in 1 tsp black pepper.
Transfer sauce to a serving bowl and chill briefly (10–15 minutes) if you prefer it cool. Serve alongside the hot coconut shrimp for dipping.