Coconut Shrimp

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Crispy coconut shrimp are coated in sweet coconut and panko for a quick, juicy, and golden appetizer.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Main Course

Cuisine: American

Servings:

Calories: 361

Author: Candace

To make the dip, in a small bowl, mix orange marmalade and chili sauce until well combined. Taste and adjust the proportions if you prefer it sweeter or spicier. Set aside.
To prepare the shrimp, clean and devein the shrimp. Pat them dry with paper towels to remove any excess moisture and set aside.
In one shallow bowl, mix the flour, salt, and pepper. In a second shallow bowl, beat the eggs. In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.
First, coat each shrimp in the flour mixture, shaking off any excess. Next, dip the floured shrimp into the egg. Finally, coat the shrimp with the coconut and breadcrumb mixture, pressing gently to ensure the coating sticks well.
Meanwhile, to a small saucepan over medium heat, add oil to reach about 2 inches deep. Heat to 350°F measured by a thermometer.
In batches, carefully add the coated shrimp to the hot oil. Do not overcrowd the saucepan. Fry for 2-3 minutes, or until golden brown and crispy, flipping after about 1 minute.
Use a slotted spoon to remove the shrimp from the oil. Place on a plate lined with paper towels to drain excess oil.
Serve hot coconut shrimp hot with the orange marmalade dip on the side.