Coconut Shrimp Recipe
Crispy Fried Tiger Shrimp, Orange Chili Glaze
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coconut Shrimp Ingredients
Method
Coconut Shrimp Directions
Prepare the Shrimp
In a bowl, season the shrimp with salt and black pepper. Set aside.
Set Up Breading Station
Prepare three shallow plates: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
Bread the Shrimp
Coat each shrimp in flour, dip into the beaten eggs, and finally coat with the coconut-panko mixture. Press lightly to adhere.
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until hot (about 350°F or 175°C).
Fry the Shrimp
Fry the breaded shrimp in batches for 2-3 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Make the Orange Chili Glaze
In a small saucepan, combine orange juice, honey, chili sauce, and lime zest. Cook over medium heat until slightly thickened, about 5 minutes.
Serve
Drizzle the orange chili glaze over the crispy shrimp and serve immediately.