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This fried coconut shrimp recipe is jumbo shrimp coated with sweetened coconut flakes and panko then fried till crispy. I also share a three-ingredient orange dipping sauce for these succulent shrimp that takes them to the next level.
I’m always looking for new fun ways to cook shrimp. Some of my favorite recipes include Southern fried shrimp, stuffed shrimp, and succulent shrimp that’s been seasoned to perfection.
If coconut shrimp is on the menu at a restaurant, I automatically order it. Although I’m super picky, it must be fried, served with an orange dipping sauce, and lots of lemon wedges. It’s the best way to eat it!
How To Peel and Devein Shrimp?
You can use a pair of scissors to cut the outer edge of the shrimps back or you can use your fingers. Start underneath where their legs are attached. Devein the shrimp by making a shallow slit down the middle of the back. If you want to butterfly the shrimp, make the slit deeper.
Do I Leave The Tails On?
I prefer leaving the tails on for two reasons, it makes the shrimp appear larger, and it also makes it easier to dip into the egg batter and coconut mixture while preparing.
How To Make Fried Coconut Shrimp
Start with raw peeled and deveined shrimp, preferably colossal shrimp. Whisk 2 eggs in a bowl and set it aside. In a separate bowl, mix the panko breadcrumbs and sweetened coconut flakes until well combined. In a separate dish, season the all-purpose flour with paprika and granulated garlic and set it aside. Season the shrimp on both sides with salt and pepper. Coat the shrimp in the seasoned flour on both sides, then dip it into the eggs, and finally coat it on both sides with the coconut mixture. Make sure to pack on the coconut flakes. Use your fingers to press the coconut onto the shrimp. Fry in vegetable oil for 1 minute on each side. The oil should be at around 350 degrees F. To make the orange dipping sauce, simply mix the sweetened orange marmalade, dijon mustard, and sriracha sauce.
Can I Bake These or Make it in the Air fryer?
To Bake, preheat your oven to 425 degrees F. and spray a nonstick baking sheet with nonstick spray. Place the shrimp on the baking sheet and bake for 8-10 minutes flipping halfway through.
To make in the air fryer, preheat the air fryer to 360 degrees F. When the air fryer is preheated, spray it with nonstick spray. Place the coconut shrimp in the air fryer making sure they are not touching and bake for 8-10 minutes flipping halfway through
Recipe Tips and Variations
- Fry the shrimp in batches, don’t overcrowd the skillet.
- Don’t use cooked shrimp.
- If you like the orange sauce really spicy, add more sriracha.
- Make it gluten-free by replacing the all-purpose flour with coconut flour and using gluten-free breadcrumbs.
- Let the shrimp cool a bit before enjoying, they will be too hot straight out of the fryer.
- If using frozen shrimp, let them thaw completely.
What Goes Good With Coconut Shrimp?
Although you can enjoy this as an appetizer, you may certainly serve it as a side alongside air fryer steak. Steak and shrimp for dinner never disappoint. Creamy coleslaw is an excellent side to pair with these delicious crunchy shrimp as well.
You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.
Fried Coconut Shrimp
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 1/2 cups sweetened coconut flakes
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 eggs, whisked
- 1 tsp granulated garlic
- 1 tsp paprika
- salt and pepper to taste
- oil, for frying
Orange Dipping Sauce
- 1/2 cup sweet orange marmalade
- 2 tsp dijon mustard
- 1 tsp sriracha sauce , or to taste
Instructions
- Whisk 2 eggs in a bowl and set it aside. In a separate bowl, mix the panko breadcrumbs and sweetened coconut flakes until well combined. In a separate dish, season the flour with paprika and granulated garlic and set it aside.
- Season the shrimp on both sides with salt and pepper. Coat the shrimp in the seasoned flour on both sides, then dip it into the eggs, and finally coat it on both sides with the coconut mixture.
- Fry the shrimp for 1 minute on each side. To make the orange dipping sauce, simply mix the sweetened orange marmalade, dijon mustard, and sriracha sauce.
Notes
- Fry the shrimp in batches, don't overcrowd the skillet.
- Don't use cooked shrimp.
- If you like the orange sauce really spicy, add more sriracha.
- Let the shrimp cool a bit before enjoying, they will be too hot straight out of the fryer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
