Coconut Shrimp Dinner Recipe

Prepare shrimp

Pat the 6 shrimp dry with paper towels. Lightly score the underside (lengthwise) so they remain straight when cooked. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Set up breading station

Place 1 tablespoon all-purpose flour in a shallow bowl. In a second bowl, whisk 1 large egg with 3 tablespoons milk until combined. In a third shallow bowl combine 1 cup panko breadcrumbs and 3 tablespoons shredded coconut; mix to distribute evenly.

Bread the shrimp

Dredge each seasoned shrimp first in the flour (shake off excess), then dip into the egg-milk mixture, allowing excess to drip back into the bowl. Press shrimp into the panko-coconut mixture, coating thoroughly and pressing gently so the coating adheres. Place breaded shrimp on a plate; repeat for all 6.

Heat oil

Pour about 1 cup neutral oil into a heavy skillet (cast iron or stainless) to create a 1/4–1/2-inch depth. Heat over medium-high until the oil reaches 350°F (175°C) or a bead of batter sizzles immediately when dropped in. If you don't have a thermometer, test with a small piece of bread—it should brown in about 45–60 seconds.

Fry shrimp

Working in a single layer (do not crowd the pan), carefully add the breaded shrimp to the hot oil. Fry for about 1.5–2 minutes per side until golden brown and the shrimp are opaque and cooked through. Use tongs to turn gently. Remove to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a low oven (200°F / 95°C) if needed and fry remaining shrimp.

Serve

Arrange 6 coconut shrimp on a plate with lime wedges. Serve immediately with the orange-ginger marmalade on the side for dipping.

Combine base ingredients

In a small saucepan combine 1 cup fresh orange juice, 1 tablespoon orange zest, 1 teaspoon finely grated fresh ginger, and 3 tablespoons granulated sugar. Stir to dissolve the sugar.

Simmer

Place the saucepan over medium heat and bring to a gentle simmer. Cook, stirring occasionally, until the mixture reduces slightly and thickens, about 6–8 minutes.

Finish and thicken

In a small cup, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering orange mixture along with 1 teaspoon rice vinegar and 1 teaspoon red pepper flakes (optional). Continue to cook for 1–2 minutes until the marmalade is glossy and coats the back of a spoon. Taste and adjust: add a pinch more sugar if too tart or an extra 1/2 teaspoon vinegar if it needs brightness.

Cool and serve

Remove the marmalade from heat and let cool slightly — it will thicken more as it cools. Transfer to a small serving bowl alongside the shrimp for dipping.