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!
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
The nutrition value is for coconut shrimp with sweetened coconut, fried.
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.