Light, Crunchy, and Totally Addictive Coconut Shrimp
This Coconut Shrimp recipe is one of my favorite easy appetizers—crispy, golden, and packed with flavor.
It’s made with a simple breading of shredded coconut and breadcrumbs, giving each shrimp a light, crunchy texture and a touch of natural sweetness. The best part? They cook quickly, whether you’re frying, baking, or air frying, so you don’t need to spend hours in the kitchen. I like to serve them with an orange marmalade dipping sauce, but they’re just as delicious on their own.
It’s the kind of recipe that looks and tastes impressive without being complicated. Perfect for when you want something fun, tropical, and crowd-pleasing without a lot of fuss. Once you try it, you’ll want to make it again and again.
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Equipment You Will Need
- Measuring cups
- Paper towels
- Shallow bowls
- Small mixing bowl
- Small pot
- Food Thermometer
Coconut Shrimp Recipe
This Coconut Shrimp recipe is crispy, golden, and coated in a sweet coconut crust that pairs perfectly with a tangy orange marmalade dipping sauce. It’s an easy and delicious appetizer or party snack that brings a little tropical flavor to any gathering.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
16 oz 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)
For the Orange Marmalade Dip:
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
Step-By-Step Process
Coconut Shrimp is great for parties, summer gatherings, or as a fun appetizer before a relaxed dinner. It’s quick to prepare, easy to serve, and always gets compliments.
If you’re looking for more simple, delicious recipes that your guests will love, explore the other party food ideas on the blog. There’s no shortage of easy crowd-pleasers to discover.
You might also enjoy the Baked Cheesy Chicken Taquitos or Mini Salmon Quiches—both are easy and full of flavor. For more delicious starters? Check out this collection of easy appetizer recipes that are perfect for any occasion!
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