Coconut Shrimp

Coconut Shrimp are crispy on the outside and tender and juicy on the inside, fried or baked. Serve them with my Sweet Chili Orange Sauce. This appetizer is so much better than the restaurant kind!

Shrimp fans, you will also like my 10-Minute Teriyaki Shrimp recipe and the Parmesan Crusted Salmon. Seafood at it’s best!

One of my favorite dishes to order at Red Lobster is coconut shrimp. They are so crunchy and perfect with the dipping sauce. However, they are so easy to make at home! You can fry the shrimp in oil or bake in the oven or air fryer. The spicy orange or apricot sauce is a must! It goes perfectly with the crunchy coconut breading. This delicious appetizer is so easy to make, just like my Cream Cheese Wontons!

Ingredients

• fresh shrimp (medium or jumbo)
• panko breadcrumbs
• sweetened or unsweetened shredded coconut
• egg
• flour
• salt and pepper
• vegetable oil
• sweet chili sauce
• orange, apricot or pineapple marmalade

How to make Coconut Shrimp?

• Start by removing shells and de-veining the shrimp. You can leave the tails if you like.
• Beat egg in a small bowl; place the flour with salt and pepper in another bowl and coconut and Panko breadcrumbs in the third bowl.
• Dip each shrimp in flour first, then egg and then coconut breading. Place on a plate.
• Bake on a baking sheet OR heat up oil in a saucepan and fry shrimp on each side until golden.
• Mix chili sauce with marmalade and serve with shrimp.

Can I bake the shrimp?

Yes! Instead of frying the shrimp in oil, you can bake them in the oven or air fryer.

• oven: preheat oven to 425 degrees F and bake shrimp for 10 minutes. Turn over and bake for 3 to 4 minutes more.
• air fryer: preheat to 400 degrees F and bake for 5 minutes, then flip or change trays positions and bake for 2 more minutes.

Can I make this ahead of time?

You can bread the shrimp the day before and fry or bake on the day of serving. The sauce can be made even a week in advance. It’s so delicious, you can serve it with any seafood dish.

Leftovers

Any leftovers should be stored in a fridge, for up to 2 days.

Dipping sauce

You can serve any sauce that has tropical flavors. I like to mix sweet chili sauce and orange or apricot marmalade. If you can find pineapple marmalade, that’s even better. You can also make a creamy sauce and add mayo.

More seafood recipes:

• Garlic Butter Mushroom Shrimp Pasta
• Greek Salmon Salad
• Shrimp Fried Rice

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

Coconut Shrimp

Author: Anna

Coconut Shrimp are crispy on the outside and tender and juicy on the inside, fried or baked. Serve them with my Sweet Chili Orange Sauce. This appetizer is so much better than the restaurant kind!

5 from 3 votes

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Appetizer

Cuisine Asian

Servings 4 people

Calories 398 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

for the shrimp:

• 1 lb medium or jumbo shrimp
• 1 large egg
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup Panko breadcrumbs
• 1/2 cup sweetened or unsweetened shredded coconut
• 2 cups vegetable oil if frying

for the sauce:

• 1/3 cup sweet chili sauce
• 1/3 cup orange apricot or pineapple marmalade

Instructions

 

• Remove shells and de-vein the shrimp. You can leave the tails if you like.
• Pat the shrimp dry with a paper towel.
• Beat egg in a small bowl; place flour with salt and pepper in another bowl and coconut and Panko breadcrumbs in third bowl.
• Dip each shrimp in flour first, then egg and then coconut breading. Place on a plate.
• If you want to fry the shrimp: heat up oil in a saucepan. Fry 4 to 5 shrimp at a time, not to crowd the pot. Fry on each side until golden. Remove onto a paper towel-lined plate.
• If baking: preheat oven to 425 degrees F, place shrimp on a baking sheet lined with parchment paper and bake for 10 minutes. Flip each shrimp and bake for 4 to 5 minutes more. You can bake them in the air fryer: preheat it to 400 degrees F and bake shrimp for 5 minutes, flip and bake for 2 to 3 minutes more.
• Mix chili sauce with marmalade and serve with shrimp.

Notes

1. The nutrition value is for coconut shrimp with sweetened coconut, fried.
2. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

Nutrition

Calories: 398kcal | Carbohydrates: 31g | Protein: 27g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 327mg | Sodium: 1485mg | Potassium: 197mg | Fiber: 2g | Sugar: 17g | Vitamin A: 93IU | Vitamin C: 13mg | Calcium: 190mg | Iron: 4mg

Keyword coconut shrimp

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