Coconut Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Using a small paring knife, make 3 shallow cuts across the underside of each shrimp (do not cut all the way through) to help them curl evenly. Season shrimp lightly with 0.5 tsp salt and 0.25 tsp pepper.

Set up breading stations

Place the flour, remaining 0.5 tsp salt, 0.25 tsp pepper and 0.5 tsp paprika in a shallow bowl and mix. In a second bowl whisk together eggs and 2 tablespoons milk. In a third wide bowl combine shredded coconut and panko breadcrumbs.

Bread the shrimp

Working in batches, dredge each shrimp first in the seasoned flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into the coconut-panko mixture to coat completely. Place breaded shrimp on a tray and refrigerate for 10 minutes to help coating adhere.

Fry the shrimp

Pour oil into a deep skillet or medium pot to a depth of about 1 inch and heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. Fry shrimp in batches (do not overcrowd), turning once, until golden brown and cooked through, about 2 to 3 minutes per batch. Use a slotted spoon to transfer shrimp to a paper-towel-lined plate to drain.

Keep warm

If making multiple batches, keep finished shrimp on a wire rack in a low oven (200°F / 95°C) to stay crisp while you finish frying remaining shrimp.

In a small saucepan over medium heat, melt 1 tablespoon butter. Add 3/4 cup orange marmalade and 2 tablespoons fresh orange juice; stir to combine. Add 1 teaspoon Cajun seasoning and 1/2 teaspoon hot sauce (if using). Bring to a gentle simmer and cook, stirring occasionally, for 3 to 4 minutes until sauce is glossy and slightly thickened. Taste and adjust seasoning (add a pinch more Cajun seasoning or a squeeze of lime if desired). Keep warm until serving.

In a medium bowl combine 1 cup diced pineapple, 1 cup diced mango, 1/4 cup red bell pepper, 3 tablespoons minced red onion, 1 minced jalapeño (seeded for milder heat), and 3 tablespoons chopped cilantro.

Add 2 tablespoons lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to combine. Taste and adjust: add more lime or a pinch of sugar if fruit is not sweet enough. Chill at least 15 minutes before serving to let flavors meld.

Arrange warm coconut shrimp on a platter. Serve with small bowls of Cajun orange marmalade for dipping and a spoonful of pineapple-mango salsa on the side or a small dollop atop each shrimp. Garnish with lime wedges. Serve immediately while shrimp are hot and crisp.