Gold Coast Coconut Shrimp Bundle Recipe

Prepare shrimp

Pat the shrimp dry with paper towels and, if needed, butterfly by making a shallow cut along the back and removing the vein. Leave tails intact for presentation. Lightly season shrimp with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; set on a tray.

Make dry mix

In a shallow bowl or pie plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, and 1 teaspoon baking powder. Add remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; whisk to combine.

Prepare batter

In a medium bowl whisk together 2 large eggs until frothy. Gradually whisk in 1 cup cold sparkling water until just combined — the batter should be slightly thick but still pourable and bubbly. Keep the batter cold in the refrigerator until ready to use.

Prepare coconut-panko coating

Combine 2 cups shredded coconut and 1 cup panko breadcrumbs in a shallow dish. Mix thoroughly so crumbs and coconut are evenly distributed.

Bread the shrimp

Set up a three-station breading line: dry flour mixture, batter, coconut-panko. Working in batches of 6 shrimp to avoid crowding: dredge each shrimp in the flour mixture, shaking off excess; dip into the cold batter allowing excess to drip off; press into the coconut-panko mixture, coating thoroughly and pressing gently so the coating adheres. Place coated shrimp on a wire rack set over a baking sheet. Repeat until all shrimp are coated.

Rest before frying

Let the breaded shrimp rest on the rack for 10 minutes — this helps the coating set and reduces loss during frying.

Heat the oil

Pour 3 cups neutral oil into a deep heavy skillet or saucepan (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a 1/2 teaspoon batter into the oil — it should sizzle and rise steadily without burning.

Fry the shrimp

Fry shrimp in batches of 4–6 to avoid lowering the oil temperature. Cook for 2 to 3 minutes per batch, turning gently once, until the coating is golden brown and shrimp are opaque (internal temp about 120–130°F for large shrimp). Do not overcrowd. Use a slotted spoon or spider to transfer cooked shrimp to a paper towel–lined baking sheet or wire rack to drain. Keep finished shrimp warm in a 200°F (95°C) oven on a rack while remaining batches cook.

Final seasoning

When all shrimp are cooked, sprinkle with the remaining pinch of salt (about 1/4 tsp) and the 1 teaspoon chopped chives or parsley for brightness.

While shrimp rest before frying (or during first fry batches), whisk together 1/2 cup orange marmalade, 1 tablespoon Creole mustard, 1 teaspoon hot sauce, 1 tablespoon fresh lime juice, 1 teaspoon finely chopped parsley and 1/4 teaspoon freshly ground black pepper in a small bowl until smooth. Taste and adjust heat or acidity by adding more hot sauce or lime juice. Transfer to a small serving bowl and keep at room temperature.

Toss 4 cups mixed greens, 1 cup halved cherry tomatoes and 1/2 cup sliced cucumber with 1/4 cup lemon vinaigrette just before serving. Plate alongside the shrimp as the requested salad choice.

Arrange 6 breaded coconut shrimp per serving on a warm plate. Place a small ramekin of Creole marmalade on the plate, add a portion of the chosen salad and side/dessert as ordered. Garnish shrimp with chopped chives/parsley and serve with lime wedges for squeezing.