Coconut Shrimp
Crispy, golden coconut-crusted shrimp with a sweet and tangy dipping sauce. Perfect for a quick weeknight dinner or appetizer.
- Total time
- 30 min
- Servings
- 4
- Calories
- 480
- Protein
- 25g
Ingredients
- 1 pound large shrimp, peeled and deveined
- ½ cup all-purpose flour
- 2 large eggs
- 1.5 cups sweetened shredded coconut
- 1 cup vegetable oil
- ½ cup orange marmalade
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
Instructions
- 1
Pat the 1 lb shrimp dry with paper towels and season with the 1/2 tsp salt. Set up a breading station: place the 1/2 cup flour in one shallow bowl, beat the 2 eggs in another, and put the 1 1/2 cups coconut in a third.
- 2
Heat the 1 cup vegetable oil in a large skillet over medium-high until shimmering, about 2 minutes. Test by dropping a pinch of flour into the oil—it should sizzle immediately.
- 3
Dredge each shrimp in the flour, then dip in the egg, letting excess drip off, and press into the coconut to coat evenly. Work in batches to avoid crowding the pan.
- 4
Fry the shrimp in the hot oil until golden brown and cooked through, about 2-3 minutes per side. Transfer to a paper-towel-lined plate to drain.
- 5
In a small bowl, stir together the 1/2 cup orange marmalade and 1 tbsp Dijon mustard until smooth. Serve the warm coconut shrimp with the dipping sauce and a sprinkle of fresh parsley if desired.
Tools you’ll need
- Large skillet
- Shallow bowls for breading
- Tongs
- Paper towels
- Small bowl for sauce
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