Coconut Shrimp

5 from 1 votes
Jump to RecipePin100Save to Favorites

Site Index Coconut Coconut shrimp Shrimp

This post may contain affiliate links. See my privacy policy for details.

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
  1. Coconut Shrimp
  2. Can You Shell The Shrimps Yourself?
  3. Steps to Preparing Shrimp
  4. Do You Need To Use Panko Breadcrumbs For This Recipe?
  5. What Should You Use In Place Of Marmalade For The Dipping Sauce?
  6. PIN this pic to your APPETIZERS BOARD and remember to FOLLOW ME ON PINTEREST!
  7. Coconut Shrimp Recipe
coconut shrimp on a white plate

Coconut Shrimp

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!            

coconut shrimp ingredients in small bowls

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.

coconut shrimp coconut in bowl

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.

coconut shrimp on a baking pan

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.

coconut shrimp and dip

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:

Shrimp Soup

Garlic Butter Shrimp

Bacon Wrapped Shrimp

Happy Cooking

Love,

Karlynn

PIN this pic to your APPETIZERS BOARD and remember to FOLLOW ME ON PINTEREST!

Crunchy, oddly sweet, and somehow also very savory and satisfying, this coconut shrimp is a great appetizer.

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

Learn to cook like the Kitchen Magpie

a copy of Flapper Pie cook book

Flapper Pie and a Blue Prairie Sky

A Modern Baker’s Guide to Old-Fashioned Desserts

Learn More

The Prairie Table

Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together

Learn More

Subscribe to The Kitchen Magpie on YouTube

One click and you’ll get notified of new videos added to our YouTube account!

Subscribe on YouTube

Coconut Shrimp

Crunchy, oddly sweet, and somehow also very savory and satisfying, this coconut shrimp is a great appetizer.
5 from 1 votes
coconut shrimp on a white plate
Prep Time
15 minutes
Cook Time
5 minutes
Course
Appetizer
Cuisine
Asian
Calories
3001
Author
Karlynn Johnston

Ingredients
 

  • 24 raw large shrimp (peeled and deveined with tails attached)
  • 2 cups oil for frying

Flour Mixture

  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Egg Mixture

  • 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

Instructions
 

  • 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.

Nutrition Information

Calories: 3001kcal, Carbohydrates: 310g, Protein: 220g, Fat: 94g, Saturated Fat: 63g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 2184mg, Sodium: 10537mg, Potassium: 2572mg, Fiber: 14g, Sugar: 154g, Vitamin A: 3137IU, Vitamin C: 9mg, Calcium: 969mg, Iron: 15mg

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.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Coconut Coconut shrimp Shrimp

Reader Interactions

Leave a Comment or Recipe Tip

Recipe Rating




Grandma's Favorite

Christmas Cookies

 

Thank

You!

 

Your first recipe is on the way!