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A close-up view of golden, crispy fried butterflied shrimp with a generous toasted shredded coconut coating, ready to be eaten. (Coconut Shrimp Recipe)

The Ultimate Crispy Coconut Shrimp Recipe (Golden & Delicious)

This Coconut Shrimp Recipe teaches you how to make perfectly golden brown, crispy fried shrimp with a toasted coconut coating and a thick, sweet chili marmalade dipping sauce. An easy, restaurant-quality appetizer or main course.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer, Dinner
Cuisine: American, Tropical
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Coconut Shrimp
  • 1 lb Large Raw Shrimp (450g), peeled, deveined, tails on, and butterflied 16-20 count per pound is ideal
  • 1 cup All-Purpose Flour (120g)
  • 1 tsp Kosher Salt (6g)
  • 1/2 tsp Black Pepper (1g)
  • 1/2 tsp Garlic Powder (1g)
  • 2 Large Eggs, beaten
  • 1 1/2 cups Unsweetened Shredded Coconut (120g)
  • 1 cup Panko Breadcrumbs (50g)
  • 4-6 cups Neutral Oil (960ml - 1.4L), for frying Such as canola, vegetable, or peanut oil
For the Sweet Chili Marmalade
  • 1/2 cup Orange Marmalade (160g)
  • 1/4 cup Sweet Chili Sauce (60ml)
  • 1 tbsp Rice Vinegar or Lime Juice (15ml)
  • 1 tsp Soy Sauce (5ml)
  • 1 tbsp Fresh Parsley (4g), finely chopped For garnish

Equipment

  • 1 Large Heavy-Bottomed Pot or Dutch Oven
  • 1 Tongs
  • 1 Wire Cooling Rack
  • 1 Deep-fry or candy thermometer

Method
 

Prepare the Sweet Chili Marmalade
  1. In a small saucepan, combine the orange marmalade, sweet chili sauce, rice vinegar (or lime juice), and soy sauce.
  2. Place the saucepan over low heat and whisk until combined and just warmed through. Remove from heat and set aside to cool.
Prepare the Shrimp & Breading Station
  1. Peel and devein shrimp, leaving tails on. Butterfly each shrimp by cutting about three-quarters of the way through the back and pressing it open. Pat all shrimp completely dry with paper towels.
  2. Set up three shallow dishes. In the first, whisk together flour, salt, pepper, and garlic powder. In the second, beat the eggs. In the third, combine the shredded coconut and panko breadcrumbs.
Fry the Shrimp
  1. Heat 2-3 inches of oil in a Dutch oven to 350°F (175°C).
  2. Dredge each shrimp in the flour mixture, dip in the egg wash, then press firmly into the coconut-panko mixture to coat generously.
  3. Working in small batches, fry the shrimp for 2-3 minutes, flipping once, until deep golden brown and cooked through.
  4. Remove shrimp to a wire rack to drain and sprinkle immediately with a little salt. Repeat with remaining shrimp.
  5. Garnish the shrimp with finely chopped parsley and serve immediately with the sweet chili marmalade.

Notes

Pat the Shrimp Dry: A dry surface is the foundation of a breading that sticks.
Maintain Oil Temperature: Keeping it at a steady 350°F (175°C) is the key to crispy, not greasy, shrimp.
Don’t Overcrowd the Pot: Fry in small batches for the crispiest outcome.
Use Unsweetened Coconut: Sweetened coconut will burn before the shrimp is cooked through.
Press the Coating Firmly: This helps create a durable, thick crust that won't fall off.