Coconut Shrimp with Spicy Orange Dipping Sauce

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.

Coconut Shrimp with Orange Dipping Sauce

Coconut Shrimp with Spicy Orange Dipping Sauce

Rating: 51

Prep Time: 1 hour

Cook Time: 25 minutes

Total Time: 1 hour, 25 minutes

Yield: 3-4 servings

Coconut Shrimp with Spicy Orange Dipping Sauce

Deep-fried shrimp coated in coconut flakes and panko crumbs with a sweet and spicy orange dipping sauce.


1 cup flour
2 eggs
1 cup panko crumbs
1 cup sweetened or unsweetened organic coconut flakes (I use sweet)
1 pound medium-large shrimp, cleaned, deveined and butterflied (optional)
vegetable oil for frying
1/2 cup orange marmalade
2 tablespoons rice or white wine vinegar
1 teaspoon dijon mustard
a dash or more of red pepper flakes


  1. 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.
  2. Meanwhile combine orange marmalade, rice vinegar, dijon and red pepper in a small bowl; refrigerate.
  3. 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.


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Coconut Shrimp with Orange Dipping Sauce


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