5 from 39 votes
Homemade Coconut Shrimp Recipe and Dipping Sauce
Homemade Coconut Shrimp are shrimp coated in a layered breading of seasoned flour, an egg and club soda batter, and a coconut-panko mixture before being deep-fried until golden. Served with a sweet and tangy dipping sauce made from orange marmalade, sweet chili sauce, honey, Dijon mustard, and Tabasco, this appetizer combines a crispy coconut crust with a bright, flavorful sauce.
Prep Time
25 mins
Cook Time
15 mins
Servings:
8
Calories:
615 kcal
Course:
Main Course, Appetizer
Ingredients
For the Sauce:
- 1 cup orange marmalade
- 1/3 cup sweet chili sauce
- 1/3 cup honey
- 2 tablespoons Dijon mustard
- 1 teaspoon Tabasco sauce
For the Shrimp:
- 1 ¾ cups all-purpose flour
- 2 egg large
- 1 cup club soda
- ¾ cup corn starch
- 3 cups coconut sweet, shredded
- 1 cup panko breadcrumbs
- 1 pound Shrimp peeled and deveined, tail on, size 16/20
- cooking oil for frying
- salt to taste
- ground white pepper to taste
Instructions
- For the Sauce: add all the ingredients to a medium-size bowl and whisk until combined. Keep in the refrigerator until ready to use.
- Heat some oil in a medium-size pot over medium heat and keep at 350°.
- For the Shrimp: In a shallow bowl or cake tin, whisk together 1 cup of flour, salt, and pepper until combined. Set aside.
- Next, whisk together the 2 eggs with club soda, ¾ cup of flour, corn starch, salt, and pepper in a separate shallow bowl or cake tin until combined. Set aside.
- Mix the coconut shreds and panko in a separate shallow bowl or cake tin until combined. Set aside.
- Add a few shrimps at a time into the seasoned flour to coat. Dust off any excess then dredge in the egg wash, and finally coat completely in the coconut breading. Place on a cookie sheet tray lined with parchment paper until all the shrimp have been breaded.
- Fry the shrimp in the oil for 2 to 4 minutes or until browned and cooked throughout. Drain on paper towels. Cook in batches for 3-5.
- Serve the shrimp alongside the dipping sauce.
Cup of Yum
Notes
- Keep cooked coconut shrimp warm in a low oven (165° to 200°) if not serving immediately.
- Store cooked shrimp covered in the refrigerator for up to three days or freeze cooked for up to three months.
- Dipping sauce keeps covered in the refrigerator for up to two weeks but should not be frozen.
- Reheat shrimp in a 350°F oven for 4–5 minutes or longer for frozen shrimp to regain crispness.
- You can freeze breaded raw shrimp for up to six months before frying.
- The egg wash batter quantity allows making up to two pounds of shrimp; scale ingredients if needed.
Nutrition Information
Calories
615kcal
(31%)
Carbohydrates
88g
(29%)
Protein
19g
(38%)
Fat
23g
(35%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
132mg
(44%)
Sodium
344mg
(14%)
Potassium
412mg
(9%)
Fiber
7g
(28%)
Sugar
44g
(88%)
Vitamin A
88IU
(2%)
Vitamin C
3mg
(3%)
Calcium
89mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 615
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 88g | 29% |
| Protein | 19g | 38% |
| Fat | 23g | 35% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 344mg | 14% |
| Potassium | 412mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 44g | 88% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.