Coconut Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If not already done, peel and devein leaving tails intact. Make three shallow diagonal slits in the underside of each shrimp to help them stay straight when frying.

Set up breading station

Place the flour in a shallow bowl and season with 0.5 tsp salt, 0.25 tsp black pepper, and 0.25 tsp paprika. In a second bowl whisk the 2 eggs with 1/2 cup milk until smooth and mix in 1 tablespoon granulated sugar. In a third wide shallow bowl combine the sweetened shredded coconut, optional unsweetened coconut, and 1/4 cup cornmeal (or panko) with remaining 1/2 tsp salt, remaining 1/4 tsp pepper, 1/4 tsp garlic powder and remaining 1/4 tsp paprika. This will ensure even coating and crispness.

Coat shrimp

One by one: dredge each shrimp in the seasoned flour, shaking off excess; dip into the egg-milk mixture, allowing excess to drip off; press into the coconut mixture, coating completely and gently pressing the coconut onto the shrimp so it adheres. Place breaded shrimp on a wire rack and let rest 5–10 minutes to set the coating.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (approximately 3–4 cups depending on pan size). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with one bread crumb — it should sizzle steadily and brown in ~45–60 seconds.

Fry shrimp

Fry shrimp in batches of 4–6, careful not to crowd the pan. Fry 2–3 minutes per side, turning once, until golden brown and crisp and shrimp are opaque. Maintain oil temperature around 325–350°F; reduce heat slightly if oil smokes or browning is too fast. Use a slotted spoon to transfer cooked shrimp to a paper towel-lined baking sheet or wire rack.

Keep warm

If making multiple batches, keep cooked shrimp warm on a baking sheet in a 200°F (95°C) oven while you finish frying remaining shrimp.

Finish and serve

Once all shrimp are cooked, sprinkle with a light pinch of salt if desired and garnish with chopped cilantro or parsley and lime wedges. Serve immediately with the orange marmalade dipping sauce.

Combine the 3/4 cup orange marmalade, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon fresh lime juice, 1/2 teaspoon grated ginger and 1/4 teaspoon red pepper flakes in a small saucepan or bowl.

If using the stovetop: warm the mixture over low heat, stirring, until marmalade softens and ingredients are well combined, about 2–3 minutes. If you prefer a cooler sauce, whisk ingredients together at room temperature. Add up to 1 tablespoon water to thin to desired dipping consistency.

Taste and adjust: add more lime juice for brightness, more soy for saltiness, or a pinch of red pepper flakes for heat. Transfer to a small serving bowl.

Arrange coconut shrimp on a platter with lime wedges and a bowl of orange marmalade sauce for dipping. Serve immediately while shrimp are crisp.