Fried shrimp coated in coconut flakes and panko crumbs straight from the fryer make me slightly weak in the knees. Biting through the crusty coating into the steaming-hot, succulent shrimp trapped underneath makes me deliriously happy.
The deceptively sweet orange marmalade sauce carries a surprise hint of heat that is a perfect counterbalance for all of the savory sweetness going on.
The sauce is made with just a few pantry ingredients: orange marmalade, dijon mustard, vinegar and red pepper flakes. If you don’t like the sound of the sauce a store-bought sweet chili or sweet and sour sauce goes just as well. You can use sweetened or unsweetened coconut, I prefer the sweet ones for this.
To make things easy I buy shrimp already cleaned with the tails on so you have something to hold onto for dipping. You want to use shrimp on the large side, if they’re too small you chance overcooking the shrimp before the coating crisps up. I butterflied these but you can skip that step as it makes no difference in the end result.
Deep-fried shrimp coated in coconut flakes and panko crumbs with a sweet and spicy orange dipping sauce.
Ingredients
Instructions
- Set up a dredging station for the shrimp by placing the flour in a wide, shallow plate or bowl; beat the eggs in a small bowl and combine panko and coconut in a separate, wide, shallow plate or bowl. Coat shrimp with flour, dunk into egg mixture and then into coconut crumbs, patting the crumbs on if needed. Set on a large platter and refrigerate for 20-30 minutes.
- Meanwhile combine orange marmalade, rice vinegar, dijon and red pepper in a small bowl; refrigerate.
- Add about 2 inches of oil to large, deep pan or skillet and heat to 350 degrees F. Fry shrimp in batches until light golden brown. Remove and drain on paper towel lined plates. Serve with orange dipping sauce.
Notes
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When I come over here, I get sooo hungry and wished you lived nearby so I could come eat! We were at the beach last year and where we get our fresh seafood from also made hushpuppies from heaven in an orange marmalade butter! My boys would love the shrimp And the coconut! You just keep setting the bar up higher and higer for me!
Wow, these shrimps look amazing and I love the idea of the orange dipping. I would have never thought to use orange marmalade in a savory recipe.
omg..Reeni, the coconut shrimp look beyond the world delicious! That one dipped into the sauce drives me insane…
Bookmarking this recipe Reeni!
You reminded me how much I used to love coconut shrimp. This looks divine and the sauce is a keeper recipe. I hope you had a wonderful week, Reeni:)xx