Coconut Shrimp Recipe
with orange marmalade honey mustard
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Ingredients
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Shrimp & Coating
Frying Oil
Orange Marmalade Honey Mustard
Garnish & Serving
Method
Shrimp & Coating
- 1
Prepare shrimp
Pat shrimp dry with paper towels. If shrimp are frozen, thaw completely and remove any remaining veins. Leave tails on for presentation and a convenient handle.
- 2
Season flour
In a shallow bowl, whisk together the all-purpose flour, 0.5 tsp salt (from the listed salt) and 0.5 tsp black pepper. This is your dry dredge.
- 3
Make egg wash
In a second shallow bowl, beat the 2 large eggs with 3 tablespoons milk until combined.
- 4
Mix crumb coating
In a third shallow bowl, combine panko breadcrumbs, shredded coconut, and the 2 tablespoons cornmeal (if using). Add remaining 0.5 tsp salt and 0.5 tsp black pepper; mix well so seasoning distributes.
- 5
Coat shrimp
Working in batches, dredge each shrimp in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the panko-coconut mixture until well coated. Place on a wire rack or baking sheet while you finish coating remaining shrimp. If coating ahead, keep chilled for up to 30 minutes to help coating adhere.
Frying Oil
- 6
Heat oil
Pour 3 cups neutral oil into a heavy-bottomed saucepan or deep skillet to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with one coated shrimp: oil should sizzle steadily but not smoke.
- 7
Fry shrimp
Fry shrimp in batches of 6–8 to avoid crowding. Gently lower shrimp into the oil and fry until golden brown and crispy, about 2 to 3 minutes per side (total 3–4 minutes depending on size). Maintain oil temperature between 325–350°F; reduce heat slightly if it browns too quickly. Use a slotted spoon or spider to transfer cooked shrimp to a paper towel-lined baking sheet to drain.
- 8
Finish
When all shrimp are fried, if you want them extra crisp, return them briefly (20–30 seconds) to hot oil in a final quick pass, then drain again. Season hot shrimp lightly with a pinch of salt.
Orange Marmalade Honey Mustard
- 9
Combine sauce
In a small bowl, whisk together 1 tablespoon orange marmalade, 1 teaspoon Dijon mustard, 1 teaspoon yellow mustard, 2 tablespoons honey, and 1 teaspoon rice vinegar until smooth. If the marmalade is thick, add up to 1 teaspoon hot water to thin to desired consistency.
- 10
Adjust seasoning
Taste and add 1/4 teaspoon salt and a pinch (about 1/8 teaspoon) black pepper if desired. Keep the sauce at room temperature; it can be made up to 24 hours ahead and refrigerated—bring to room temperature before serving.
Garnish & Serving
- 11
Plate
Arrange coconut shrimp on a serving platter. Sprinkle chopped cilantro or parsley over the top if using.
- 12
Serve
Serve immediately with orange marmalade honey mustard in a small bowl for dipping and lime wedges on the side. Recommend 6 shrimp per person as an entrée portion or 3–4 as an appetizer.