Pat the shrimp dry with paper towels. Using a small sharp knife, make a shallow cut along the belly to remove any remaining vein if necessary. Lightly season both sides with kosher salt (1 tsp), black pepper (1/2 tsp) and garlic powder (1/2 tsp). Let rest for 5 minutes.

Set up dredging station

Place the flour (1/2 cup) in a shallow bowl. In a second bowl, whisk the beaten egg (1) with the buttermilk (2 tbsp) until smooth. In a third bowl, combine sweetened shredded coconut (1 cup) and panko breadcrumbs (1/2 cup) and mix evenly.

Coat shrimp

Working with one shrimp at a time, lightly dredge in flour, shaking off excess. Dip into the egg-buttermilk mixture, then press firmly into the coconut-panko mixture ensuring an even coating. Place coated shrimp on a wire rack set over a baking sheet. Repeat for all shrimp.

Heat oil

Pour vegetable oil (about 1 cup, or enough for a 1/2-inch depth) into a shallow skillet over medium heat. Heat until oil registers 325–350°F (use a thermometer) or until a small breadcrumb sizzles and browns slowly when dropped in.

Fry shrimp

Fry shrimp in batches if necessary so they are not crowded — typically 1–2 minutes per side until golden brown and crispy. Turn once using tongs. Internal temperature should reach 120–125°F for properly cooked shrimp and the coating should be golden and crisp. Remove to a wire rack or paper towel-lined plate to drain briefly (about 1–2 minutes).

Sweet Chu Marmalade (Citrus-Chili Coconut Glaze)

Combine marmalade (1/4 cup), lime juice (1 tbsp), soy sauce (1 tsp), rice vinegar (1 tsp), fish sauce (1/2 tsp), grated ginger (1 tsp), minced garlic (1 clove), and chili paste (1/2 tsp) in a small saucepan over medium-low heat.

Stir constantly until the marmalade melts and the mixture becomes glossy and slightly thickened, about 3–4 minutes. Taste and adjust: add more chili paste for heat, more lime for brightness, or a pinch more marmalade for sweetness. If the glaze is too thick, stir in 1–2 tsp warm water to reach a brushable consistency.

Remove from heat and let cool for 1–2 minutes. If using toasted coconut garnish, toast 1 tsp unsweetened shredded coconut in a dry skillet over medium heat until light golden, about 1 minute, stirring constantly; set aside to cool.

Brush or toss the hot fried shrimp lightly with the warm glaze — you want a thin, even coating so the crust remains crisp. Alternatively, serve the glaze on the side for dipping.

Finish & Garnish

Arrange the four glazed coconut shrimp on a serving plate. Sprinkle with toasted coconut (optional), chopped cilantro leaves (1 tbsp) and microgreens or sliced scallions (1 tbsp) if using.

Serve immediately with lime wedges (2) on the side and any remaining marmalade glaze in a small ramekin for dipping.