Fried Coconut Shrimp with Orange Marmalade Dip
These Fried Coconut Shrimp with Orange Marmalade Dip are coated in shredded coconut and panko breadcrumbs, then fried until golden brown, and paired with a simple orange marmalade dip. A sweet and spicy appetizer, snack, or part of dinner—ready in just 30 minutes!
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I like making this recipe for a quick weeknight dinner, a weekend snack, or even when friends come over because it’s simple and tasty. Serve it with a quick orange marmalade and chili sauce dip for a sweet-and-spicy flavor combo.
For a full meal recipe, serve it with my Creamy Garlic Marry Me Chicken or with Mediterranean Orzo Pasta Salad.
How to Make Fried Coconut Shrimp with Orange Marmalade Dip
Ingredients you’ll need for coconut shrimp
Ingredients you’ll need for orange marmalade dip
Step-by-Step Guide
1. Pat the shrimp dry with paper towels to remove any moisture.
2. Mix flour with a pinch of salt and pepper in one bowl. Beat eggs in a second bowl.
3. Combine shredded coconut and panko in a third bowl.
4. First, dredge the shrimp in the flour, then dip them in the egg.
5. and finally coat in the coconut-panko mixture, pressing lightly so it sticks.
6. Heat oil in a small pot to 350°F (175°C). Fry shrimp in batches for 2–3 minutes until golden and crispy. Drain on paper towels.
7. Mix orange marmalade and chili sauce in a small bowl. Adjust to taste if you like it sweeter or spicier.
Serve and Enjoy!
Serve the shrimp hot with the orange marmalade dip on the side.
Important Recipe Notes
- Use medium to large shrimp for the best coating and frying results. Smaller shrimp may cook too quickly and become overcooked.
- Dry the shrimp well – Patting the shrimp dry ensures the coating sticks and fries up crispy.
- Make sure to press the coconut and panko mixture gently onto the shrimp so it adheres well.
- Keep the oil at around 350°F (175°C) for even frying. Too hot will burn the coating; too cool will make it soggy.
- Fry in small batches to avoid overcrowding the pot, which can lower the oil temperature and affect crispiness.
- The orange marmalade and chili sauce dip can be adjusted to taste. Add more chili sauce for heat or more marmalade for sweetness.
- Serve immediately while hot and crispy for the best texture.
Fried Coconut Shrimp with Orange Marmalade Dip
Ingredients
For the Coconut Shrimp
- 1 lb peeled and deveined raw shrimp
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded coconut
- 1/4 cup all-purpose flour or gluten-free flour for a gluten-free option
- 2 large eggs
- Salt and pepper to taste
- Oil for frying such as vegetable oil
For the Orange Marmalade Dip
- 1/2 cup orange marmalade
- 1/4 cup chili sauce
Instructions
- Pat the shrimp dry with paper towels to remove any moisture.
- Mix flour with a pinch of salt and pepper in one bowl. Beat eggs in a second bowl.
- Combine shredded coconut and panko in a third bowl.
- First, dredge the shrimp in the flour, then dip them in the egg.
- and finally coat in the coconut-panko mixture, pressing lightly so it sticks.
- Heat oil in a small pot to 350°F (175°C). Fry shrimp in batches for 2–3 minutes until golden and crispy. Drain on paper towels.
- Mix orange marmalade and chili sauce in a small bowl. Adjust to taste if you like it sweeter or spicier.
- Serve the shrimp hot with the orange marmalade dip on the side.
