Coconut Shrimp Recipe

Prepare shrimp

Rinse shrimp and pat dry with paper towels. If the shrimp still has the tail shell, leave the tail on for a handle; if not, leave a small tail segment. Using a small knife, make a shallow cut along the back and remove the vein if necessary. Lightly season shrimp with 1 tsp of the salt and 1/4 tsp black pepper; set aside.

Set up breading station

Place the flour in a shallow wide bowl. In a second bowl, whisk the eggs with the buttermilk until smooth. In a third shallow bowl, combine shredded coconut (both sweetened and unsweetened if using), breadcrumbs/panko, cornmeal (if using), remaining 1/2 tsp salt, 1/2 tsp black pepper, garlic powder and paprika; mix well to distribute spices.

Bread the shrimp

Working in batches of 4–6 shrimp to avoid clumping, dredge each shrimp in flour, shaking off excess. Dip into the egg-buttermilk mixture, allowing excess to drip off, then press into the coconut-breadcrumb mixture until well coated, lightly pressing so coconut adheres. Place breaded shrimp on a baking sheet or plate in a single layer; let rest 5–10 minutes for coating to adhere.

Heat oil

Pour oil into a large skillet to a depth of about 1/4–1/2 inch (enough for shallow frying). Heat over medium-high until shimmering and a small pinch of breadcrumbs sizzles immediately (about 350–365°F / 175–185°C). If you don't have a thermometer, test with a wooden spoon handle—the oil should bubble steadily around it.

Fry shrimp

Fry shrimp in batches without overcrowding the pan, cook 1.5–2 minutes per side until golden brown and the shrimp are opaque and firm. Adjust heat as needed so coconut does not burn. Use tongs to flip carefully. Transfer cooked shrimp to a wire rack set over a baking sheet or paper towels and season lightly with a pinch of salt. Keep warm in a 200°F (95°C) oven if needed while finishing remaining shrimp.

Finish

Serve coconut shrimp hot with lime wedges and the creamy spiced marmalade sauce for dipping.

Combine ingredients: In a small bowl, whisk together the orange marmalade, mayonnaise, Greek yogurt (or sour cream), lime juice, hot sauce, grated ginger, ground cumin, salt and black pepper until smooth. Taste and adjust: if too sweet, add a little more lime juice or 1/2 tsp vinegar; if too thick, thin with 1 tsp water at a time to reach desired consistency. Chill: Refrigerate the sauce for at least 15 minutes to let flavors meld. Serve: Spoon into a small serving bowl alongside the shrimp.