Coconut shrimp is one of those things that most people only ever eat when they get takeout. However, as long as you’ve got some sweetened shredded coconut and some shrimp, why not make your own?
Make sure that you make your very own Sweet Chili Sauce for this recipe! For a slightly richer dip, why not try this Garlic Butter Sauce?
Table of Contents
Coconut shrimp is one of those Asian takeout specialties. Crunchy, oddly sweet, and somehow also very savory and satisfying, most people likely couldn’t imagine a world where they could make it themselves.
However, with just a little bit of careful frying and some sweetened shredded coconut, you, too, can make this takeout delicacy yourself!
Can You Shell The Shrimps Yourself?
This recipe calls for some frozen shrimp that have already been de-shelled and de-veined so as to minimize the amount of cooking time you need to dedicate to handling shellfish and getting frustrated.
However, if you happen to be able to get your hands on some fresh shrimp with their shells still on, you could absolutely shell them yourself.
Steps to Preparing Shrimp
- Loosen & Remove The Shell
The first step to freeing the shrimp from its shell is to bend the shrimp backward, gently cracking the shell, but not so much that it shatters. This should allow you to peel the shell then back, starting from the belly of the shrimp, eventually removing the whole shell.
- De-vein, the shrimp
A surprising amount of people tend to forget this vital step – shrimp actually have a pretty gross digestive tract running along their stomach, just underneath the surface layer of their belly.
It is easy to remove, though – just run a thin, sharp knife under it, starting at the middle, cutting it perfectly from the shrimp at each end, and pulling it away.
Do You Need To Use Panko Breadcrumbs For This Recipe?
A lot of recipes involving anything that gets fried require you to use panko breadcrumbs instead of normal breadcrumbs.
If you don’t happen to have any on hand, could you get away with using normal breadcrumbs instead?
While normal breadcrumbs likely will still work just as fine as using panko breadcrumbs, panko is not only the traditional choice, but it will also guarantee the crispiest and tastiest texture possible.
If you really can’t find it, go ahead and use normal breadcrumbs, but panko is definitely the way to go.
What Should You Use In Place Of Marmalade For The Dipping Sauce?
Most likely, the strangest addition to this recipe is the inclusion of marmalade in the dipping sauce.
For those living outside of Australia and the UK, you might not have even ever heard of marmalade.
Sour, fruit, and decently sweet, marmalade is a fruit preserve that is made with both the juice and the peel of various citrus fruits.
It is usually spread on toast, but when mixed with a sweet chili sauce and served with this recipe, it takes on a totally different flavor and texture.
With a little bit of spice and the strangely sweet and savory flavor of the coconut shrimp, the sauce is insanely good.
However, if you really can’t find marmalade or just don’t want to use it, you can either use the sweet chili sauce all on its own.
You can also use mayonnaise instead or mix the sweet chili sauce into the mayonnaise to make a sweet, creamy dipping sauce that is super delicious in its own way.
Looking for more delicious Fish & Seafood recipes? Try these out:
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- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Karlynn Johnston
- 24 raw large shrimp (peeled and deveined with tails attached)
- 2 cups oil for frying
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 large eggs (beaten)
Coconut Panko Mixture
- 1 cup Panko bread crumbs
- 2 cups sweetened shredded coconut
Marmalade Dipping Sauce
- 1/4 cup sweet chili sauce
- 1/4 cup marmalade
- Get out a baking sheet and set on the counter. Line with parchment paper.
- Get out three 3 medium bowls and place on your counter.
- Whisk together the flour, cornstarch, salt and pepper in one.
- Beat the eggs in the second bowl.
- Combine Panko and coconut in the third bowl.
- Dip the shrimp into the flour and shake off any excess.
- Dip into the egg mixture until coated.
- Dredge each shrimp through the coconut panko mix, turning to ensure that each shrimp is coated completely.
- Place each shrimp on the prepared parchment lined baking sheet. Repeat until all shrimp are done.
- Get out a large skillet and place an inch of oil in the bottom. Heat over medium-high heat until the oil is shimmering.
- Get out a large, clean baking sheet and line with paper towels.
- Fry the coconut shrimp in batches, leaving ample space between for turning and cooking.
- Turn the shrimp in the oil once the first side is dark golden brown ( but not burnt, watch carefully!) after about 2-3 minutes and then fry the other side until golden brown.
- Place the cooked coconut shrimp on the prepared baking sheet to drain. If desired, place the baking sheet in the oven at a low temperature to keep the shrimp warm.
- Combine the dipping sauce ingredients together and serve with hot shrimp.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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