Today, I’m excited to share one of my favorite quick and easy appetizers: Coconut Shrimp with a sweet and tangy Orange Marmalade Dip. This recipe perfectly balances crispy, golden shrimp coated in a delightful mixture of panko breadcrumbs and shredded coconut paired with a zesty, tropical dipping sauce.
Whether you’re preparing this for a family gathering, a dinner party, or just a special treat, these coconut shrimp will transport your taste buds straight to a beachside restaurant. Plus, just 25 minutes from start to finish, you’ll have more time to relax and enjoy the deliciousness. Let’s get cooking and bring a little tropical flair to your table!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients:
- 1 lb. peeled and deveined raw shrimp
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded coconut
- 1/4 cup all-purpose flour (for a gluten-free version, use gluten-free flour)
- 2 large eggs
- Salt, to taste
- Pepper, to taste
- Oil for frying (such as vegetable oil)
Orange Marmalade Dip Ingredients:
- 1/2 cup orange marmalade
- 1/4 cup chili sauce
Instructions:
For the Coconut Shrimp:
- Prepare the Shrimp: Clean and devein the shrimp. Pat them dry with paper towels to remove any excess moisture.
- Set Up Dredging Stations: Flour Mixture: In a shallow bowl, mix the all-purpose flour with a pinch of salt and pepper. This will be your first coating.
- Egg Wash: In another shallow bowl, beat the eggs. This will help the coconut and breadcrumbs adhere to the shrimp.
- Coconut and Breadcrumb Mixture: In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.
- Dredge the Shrimp: First, coat each shrimp in the flour mixture, shaking off any excess.
- Dip the floured shrimp into the egg wash.
- Finally, coat the shrimp in the coconut and breadcrumb mixture, pressing gently to ensure the coating sticks well.
- Fry the Shrimp: Fill a small pot with about 2 inches of oil and heat over medium heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
- Carefully add the coated shrimp to the hot oil in batches, making sure not to overcrowd the pot. Fry for 2-3 minutes or until golden brown and crispy. Make sure to flip over halfway.
- Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain excess oil.
For the Orange Marmalade Dip:
- Prepare the Dip: In a small bowl, mix the orange marmalade and chili sauce until well combined. Adjust the proportions to taste if you prefer it sweeter or spicier.
- Serving: Serve the fried coconut shrimp hot with the orange marmalade dip on the side.
