Fried Coconut Shrimp: Crispy, Crunchy, and Irresistibly Delicious

Fried Coconut Shrimp is a crowd-pleasing appetizer that combines the best of both worlds: crispy shrimp coated in a crunchy coconut crust, paired with a sweet and tangy marmalade sauce for dipping. This dish is perfect for any occasion, from holiday parties to casual dinners, and is sure to impress your guests with its tropical flavors and satisfying crunch. Whether you’re a fan of shrimp or looking for a fun, flavorful appetizer, Fried Coconut Shrimp is a must-try.

For more shrimp-inspired dishes, check out these links:

• How to Make Perfect Shrimp Scampi
• Crispy Baked Shrimp Recipe

Basic Recipe: Ingredients and Instructions

Fried Coconut Shrimp Recipe with Sweet Marmalade Sauce

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• Author: Jennifer Mitchell
• Total Time: 25-30 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

These crispy, golden-brown coconut shrimp are paired with a sweet and tangy marmalade sauce. The crunchy coconut coating is perfectly complemented by the savory shrimp, making this a delicious and crowd-pleasing appetizer or main dish. The marmalade dipping sauce adds a zesty kick that perfectly balances the sweetness of the coconut.

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Ingredients

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For the Marmalade Sauce:

• 1/2 cup orange marmalade
• 1/4 cup stone-ground mustard (Dijon or Creole mustard will also work)
• 1/2 tsp prepared horseradish
• 3 Tbsp honey
• 1 tsp lemon juice (optional but recommended)

For the Shrimp:

• 1 lb. jumbo shrimp, peeled and deveined, but with tails left on
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp Old Bay seasoning
• 1 cup all-purpose flour, divided
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1 large egg
• 1/2 cup beer (preferably a light beer or lager)
• 1 cup sweetened shredded coconut
• 1 cup panko breadcrumbs
• Peanut or vegetable oil (enough to fill a pot about 2-3 inches for frying)

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Instructions

Prepare the Marmalade Sauce:

• In a small saucepan, combine the orange marmalade, mustard, horseradish, honey, and lemon juice (if using).
• Heat over medium heat, stirring occasionally, until the sauce is well blended and warmed through.
• Remove from heat and set aside for dipping.

2. Prepare the Shrimp:

• Pat the shrimp dry with paper towels and season with kosher salt, black pepper, and Old Bay seasoning.
• In a shallow bowl, mix 1/2 cup of the flour with the baking powder, garlic powder, and onion powder.
• In a separate shallow bowl, beat the egg and stir in the beer to make a batter.
• In another shallow bowl, combine the shredded coconut and panko breadcrumbs.

3. Dredge the Shrimp:

• First, dredge each shrimp in the seasoned flour mixture, shaking off excess.
• Dip the shrimp into the beer batter, allowing any excess batter to drip off.
• Finally, coat the shrimp in the coconut and panko mixture, pressing gently to adhere the coating.

4. Fry the Shrimp:

• In a deep pot, heat peanut or vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is hot enough by dropping a small piece of bread or batter into the oil; it should sizzle immediately.
• Carefully add the shrimp in batches to the hot oil, making sure not to overcrowd the pot. Fry for about 2-3 minutes on each side or until golden brown and crispy.
• Use a slotted spoon to remove the shrimp from the oil and drain them on a paper towel-lined plate.

5. Serve:

• Serve the crispy coconut shrimp with the warm marmalade sauce on the side for dipping.
• Garnish with fresh herbs or lime wedges if desired.

Notes

• If you prefer a lighter batter, you can substitute the beer with sparkling water or club soda for a crispier texture.
• For a spicier kick, add a dash of hot sauce or cayenne pepper to the marmalade sauce.
• These coconut shrimp are best served fresh and hot, but they can also be reheated in an oven to maintain their crispy texture.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: Appetizer, Seafood
• Cuisine: American, Tropical

Nutrition

• Serving Size: 4 shrimp with dipping sauce
• Calories: 150-170 kcal per shrimp
• Sugar: 1-2g (from the marmalade sauce)
• Sodium: 250mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 95mg

Keywords: Fried Coconut Shrimp with Marmalade Sauce

Instructions

Prepare the Marmalade Sauce

1. In a small saucepan, combine the orange marmalade, stone-ground mustard, horseradish, honey, and lemon juice.
2. Stir the ingredients over medium heat until the mixture is smooth and warmed through. Once it’s ready, remove from heat and set aside for dipping.

Prepare the Shrimp Coating

1. In a shallow bowl, mix 1/2 cup of the all-purpose flour with the kosher salt, black pepper, Old Bay seasoning, baking powder, garlic powder, and onion powder.
2. In another shallow bowl, whisk the egg and beer together until well combined.
3. In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.

Coat the Shrimp

1. Dredge each shrimp in the seasoned flour mixture, making sure to coat all sides.
2. Dip the floured shrimp into the egg and beer mixture, then coat thoroughly with the coconut and breadcrumb mixture. Press lightly to ensure the coconut sticks to the shrimp.

Fry the Shrimp

1. Heat peanut or vegetable oil in a large pot over medium heat, making sure the oil is about 2-3 inches deep.
2. Once the oil is hot (about 350°F/175°C), carefully add the shrimp in batches. Fry the shrimp for about 2-3 minutes per side, or until they are golden brown and crispy.
3. Use a slotted spoon to remove the shrimp from the oil and place them on a paper towel-lined plate to drain.

Serve

Serve the fried coconut shrimp immediately with the marmalade dipping sauce on the side. Garnish with fresh cilantro or lime wedges if desired.

Advanced Techniques

For those looking to perfect their Fried Coconut Shrimp, here are a few tips and techniques to elevate this dish.

How to Achieve the Perfect Crispiness

To get the crispiest coating, ensure that the shrimp are properly dried before dredging. Pat the shrimp dry with paper towels to remove excess moisture. This helps the flour and coconut coating adhere better, resulting in a crunchy texture.

Flavor Enhancements

If you want to add an extra layer of flavor to your coconut shrimp, try mixing in some finely grated lime zest into the coconut breadcrumb mixture. This will complement the tropical flavors of the shrimp and give them a refreshing zing.

How to Keep the Shrimp Crispy

If you’re making a large batch of shrimp, you can keep them crispy by placing them on a wire rack in the oven at 200°F (93°C) while you fry the remaining shrimp. This ensures that the shrimp stay warm and crispy.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Fried Coconut Shrimp is best enjoyed fresh, but if you have leftovers, here’s how to store and reheat them.

Storing Leftovers

Once the shrimp have cooled, store them in an airtight container in the refrigerator for up to 2 days. Note that the coconut coating may lose its crispness over time.

Reheating Leftovers

To reheat fried coconut shrimp and restore some of the crunch, place them on a baking sheet and bake at 375°F (190°C) for about 8-10 minutes, or until heated through. Alternatively, you can reheat them in a hot skillet with a bit of oil for a few minutes on each side.

Freezing the Shrimp

To freeze the shrimp, arrange the breaded, uncooked shrimp on a baking sheet and freeze until firm (about 2 hours). Once frozen, transfer them to a freezer-safe bag or container. When ready to cook, fry them directly from the freezer—no need to thaw them first.

Dietary Adaptations and Substitutions

If you’re following a specific diet, here are a few substitutions and adaptations for Fried Coconut Shrimp.

Gluten-Free Option

For a gluten-free version of this recipe, replace the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. Additionally, ensure the beer you use is gluten-free.

Vegan Option

To make this recipe vegan, substitute the shrimp with large pieces of tofu or tempeh. Coat them the same way as you would the shrimp, and fry until crispy. For the dipping sauce, replace the honey with agave syrup or maple syrup.

Low-Carb Option

If you’re following a low-carb or keto diet, you can use almond flour in place of all-purpose flour and crushed pork rinds instead of breadcrumbs for the coating.

FAQs About The Recipe

Can I make the marmalade sauce ahead of time?

Yes, the marmalade sauce can be made up to a week in advance. Simply store it in an airtight container in the refrigerator and reheat it when you’re ready to serve.

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used, but make sure to thaw them completely and pat them dry before coating them. This ensures that the breading sticks properly.

Can I bake the coconut shrimp instead of frying them?

Yes, you can bake these coconut shrimp. Preheat the oven to 400°F (200°C) and place the shrimp on a baking sheet lined with parchment paper. Spray the shrimp lightly with cooking spray and bake for 10-12 minutes, flipping halfway through, until golden and crispy.

Conclusion & Final Thoughts

Fried Coconut Shrimp with marmalade sauce is an irresistible dish that combines the flavors of tropical coconut with perfectly seasoned shrimp, making it a perfect appetizer for any gathering. The sweet and tangy dipping sauce complements the crispy shrimp beautifully, creating a delightful flavor experience. Whether you’re hosting a dinner party or just craving something savory and sweet, these shrimp are sure to become a favorite.

With a few simple tips and techniques, you can easily make these crispy shrimp at home. Don’t forget to try out some of the suggested variations to customize the recipe to your liking!