Entrée: United States – Coconut Shrimp

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 15 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) large shrimp (16-20 count), peeled and deveined, tails left on
1 / 2 cup (60 g) all-purpose flour
1 tsp (5 ml) kosher salt, divided
1 / 2 tsp (2.5 ml) freshly ground black pepper
1 / 2 tsp (2.5 ml) garlic powder
1 / 4 tsp (1.25 ml) cayenne or paprika
2 large eggs
2 tbsp (30 ml) coconut milk or water
1 cup (85 g) sweetened shredded coconut (or unsweetened, if preferred)
1 cup (60 g) panko breadcrumbs
About 3 cups (720 ml) neutral oil for frying
Lime wedges, for serving
1 / 2 cup (160 g) orange marmalade
1 tbsp (15 ml) rice vinegar
1 tsp (5 ml) soy sauce
1 tsp (5 ml) sriracha or chili-garlic sauce (optional, to taste)
1 tbsp (15 ml) fresh lime juice

Show original ingredient measurements

1 lb (450 g) large shrimp (16-20 count), peeled and deveined, tails left on
1 / 2 cup (60 g) all-purpose flour
1 tsp kosher salt, divided
1 / 2 tsp freshly ground black pepper
1 / 2 tsp garlic powder
1 / 4 tsp cayenne or paprika
2 large eggs
2 tbsp (30 ml) coconut milk or water
1 cup (85 g) sweetened shredded coconut (or unsweetened, if preferred)
1 cup (60 g) panko breadcrumbs
About 3 cups (720 ml) neutral oil for frying
Lime wedges, for serving
1 / 2 cup (160 g) orange marmalade
1 tbsp (15 ml) rice vinegar
1 tsp soy sauce
1 tsp sriracha or chili-garlic sauce (optional, to taste)
1 tbsp (15 ml) fresh lime juice

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Pat the shrimp very dry with paper towels.
Set up three shallow bowls: (1) Mix the flour, 1/2 teaspoon (2.5 ml) of the salt, black pepper, garlic powder, and cayenne; (2) Beat the eggs with the coconut milk or water; (3) Combine the shredded coconut, panko, and remaining 1/2 teaspoon (2.5 ml) salt.
Dredge each shrimp in the seasoned flour, shaking off excess; dip into the egg, letting the excess drip, then press firmly into the coconut-panko so it adheres. Place breaded shrimp on a wire rack and refrigerate 10-15 minutes to set the coating.
Pour 1 1/2 to 2 inches (3.81 to 5.08 cm) of oil into a heavy pot and heat to 350°F (175°C). Set a clean wire rack over a baking sheet for draining.
Fry the shrimp in batches without crowding, turning once, until deeply golden and the shrimp are opaque and just cooked through, about 2-3 minutes total per batch. Transfer to the rack and immediately sprinkle with a pinch of salt.
Make the dipping sauce: In a small bowl, whisk the orange marmalade, rice vinegar, soy sauce, sriracha (if using), and lime juice until smooth.
Serve the coconut shrimp hot with lime wedges and the dipping sauce.
Optional baking/air-fryer method: Spray or brush the breaded shrimp lightly with oil. Bake on a rack over a sheet at 425°F (220°C) for 10-12 minutes, flipping once, or air-fry at 390°F (200°C) for 6-8 minutes, until golden and cooked through.
Serves 4 as an appetizer.

Pat the shrimp very dry with paper towels.
Set up three shallow bowls: (1) Mix the flour, 1/2 teaspoon of the salt, black pepper, garlic powder, and cayenne; (2) Beat the eggs with the coconut milk or water; (3) Combine the shredded coconut, panko, and remaining 1/2 teaspoon salt.
Dredge each shrimp in the seasoned flour, shaking off excess; dip into the egg, letting the excess drip, then press firmly into the coconut-panko so it adheres. Place breaded shrimp on a wire rack and refrigerate 10-15 minutes to set the coating.
Pour 1 1/2 to 2 inches of oil into a heavy pot and heat to 350°F (175°C). Set a clean wire rack over a baking sheet for draining.
Fry the shrimp in batches without crowding, turning once, until deeply golden and the shrimp are opaque and just cooked through, about 2-3 minutes total per batch. Transfer to the rack and immediately sprinkle with a pinch of salt.
Make the dipping sauce: In a small bowl, whisk the orange marmalade, rice vinegar, soy sauce, sriracha (if using), and lime juice until smooth.
Serve the coconut shrimp hot with lime wedges and the dipping sauce.
Optional baking/air-fryer method: Spray or brush the breaded shrimp lightly with oil. Bake on a rack over a sheet at 425°F (220°C) for 10-12 minutes, flipping once, or air-fry at 390°F (200°C) for 6-8 minutes, until golden and cooked through.
Serves 4 as an appetizer.