The Coconut Shrimp Recipe Everyone Should Know

Start by making the dipping sauce: combine 1 cup of orange marmalade, 1/3 cup of sweet chili sauce, 1/3 cup of honey, 2 tablespoons of Dijon mustard, and 1 teaspoon of Tabasco sauce in a bowl.

Whisk the sauce ingredients together until completely combined and set aside in the refrigerator.

Prepare the shrimp by peeling and deveining them if necessary. Use a peeler and deveiner for unpeeled shrimp or pinch the legs and pull for deveined shrimp.

Heat 5 cups of neutral flavored oil in a pot over medium heat until it reaches about 350°F.

For the breading procedure, start with 1 cup of flour seasoned with sea or kosher salt and ground white pepper. Mix well.

Prepare the egg wash by whisking 2 large eggs and adding 1 cup of very cold club soda. Then mix in 1/3 cup of all-purpose flour and 3/4 cup of cornstarch, seasoning with salt and ground white pepper.

In a separate bowl, mix 3 cups of shredded sweetened coconut with 1 cup of panko breadcrumbs until well combined.

Coat each shrimp by first dusting it in the seasoned flour, then dipping it in the egg wash, and finally coating it with the coconut and panko mixture. Ensure each shrimp is completely coated.

Place the breaded shrimp on a cookie sheet lined with parchment paper. You can freeze them for later use or refrigerate until ready to fry.

To check if the oil is at the right temperature, sprinkle a little flour in the oil; if it fries without burning, it's ready.

Fry the shrimp in batches, cooking for 2 to 4 minutes until golden brown. Move them around after a minute to prevent sticking.

Once cooked, lay the shrimp on a tray lined with paper towels to drain excess oil.

Serve the shrimp on a plate, drizzled with the dipping sauce and garnished with fresh chopped parsley, cilantro, or chives.

Equipment Needed

Spice Level: