5.0 from 39 votes
Homemade Coconut Shrimp Recipe and Dipping Sauce
This easy-to-make delicious Coconut Shrimp recipe is served up with a complimentary zesty orange dipping sauce.
Prep Time
25 mins
Cook Time
25 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 large eggs
- 1 cup club soda
- ¾ cup corn starch
- 3 cups sweet coconut shreds
- 1 cup panko breadcrumbs
- 1 pound peeled and deveined tail on 16/20 shrimp
- oil for frying
- Salt and 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
- Make-Ahead: While these are meant to be eaten immediately, you can keep them warm on a sheet tray with a rack in the oven at low temperatures (165° to 200°).
- How to Store: Cover and keep the shrimp in the refrigerator for up to 3 days. They will freeze covered after being cooked for up to 3 months. See chef notes on freezing raw. The dipping sauce will store in the refrigerator, covered, for up to 2 weeks. It will not freeze.
- How to Reheat: Add the desired amount of coconut shrimp to a cookie sheet tray lined with parchment paper and heat at 350° for 4-5 minutes or until hot. If reheating frozen and cooked, place them on a cookie sheet tray lined with parchment paper and heat at 350° for 13-15 minutes or until hot.
- You can freeze these once they have been breaded up before frying and will keep covered for up to 6 months.
- There is enough egg wash batter in this recipe for 2 pounds of shrimp, so feel free to scale down.
Nutrition Information
Calories
615kcal
(31%)
Carbohydrates
88g
(29%)
Protein
19g
(38%)
Fat
23g
(35%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
132mg
(44%)
Sodium
344mg
(14%)
Potassium
412mg
(12%)
Fiber
7g
(28%)
Sugar
44g
(88%)
Vitamin A
88IU
(2%)
Vitamin C
3mg
(3%)
Calcium
89mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
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.