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Coconut Shrimp

Prep Time20 mins
Cook Time10 mins
Must refrigerate the coated shrimp prior to cooking30 mins
Total Time30 mins
Course: Appies & Snacks
Servings: 4
Author: Pam - For the Love of Cooking / Original by Sally's Baking Addiction


Coconut Shrimp:

  • 1/3 cup flour
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked pepper
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 2 eggs, beaten well
  • 1 cup sweetened shredded coconut
  • 3/4 cup plain panko crumbs
  • 1 lb raw large shrimp, peeled and deveined with tails attached
  • 6 tbsp Coconut oil or Vegetable oil, divided, more as needed
  • Lime wedges for serving

Sweet Sauce:

  • 2 parts orange marmalade
  • 1 part Thai chili sauce

Spicy Sauce:

  • Mayonnaise
  • Sriracha, to taste
  • Squeeze of fresh lime juice, if desired


  • Prepare the shrimp coating by getting three separate medium-sized bowls.
  • Combine the flour, sea salt, freshly cracked pepper, garlic powder, and paprika together in the first bowl; mix well. 
  • Crack the two eggs in the second bowl and whisk until very well combined. 
  • Add the shredded coconut and panko crumbs in the third bowl and mix until well combined.
  • Dip each shrimp lightly into the flour, then the egg mixture, followed by dredge the shrimp in the coconut mixtures, pressing gently to adhere. You want a lot of coconut coating on each shrimp. 
  • Set aside on a plate and repeat with the remaining shrimp, use parchment paper between stacked layers of shrimp, as needed. 
  • Place into the refrigerator for 30 minutes. Don't skip this step, it helps the coating really adhere to the shrimp.
  • Make the dipping sauces, if desired. 
  • For the sweet sauce, add 1 part Thai sweet chili sauce to 2 parts orange marmalade in a small dish; mix well. 
  • For the spicy sauce, place some mayonnaise in a dish then add some sriracha, to taste, as well as a splash of fresh lime juice; mix well. Set aside to allow flavors to mingle.
  • Cook the shrimp by heating enough oil to cover the bottom of the pan over medium heat. 
  • Place the shrimp in the HOT oil - don't crowd the pan. Cook for 2-3 minutes and flip and cook for another 2-3 minutes, or until golden brown and the shrimp are cooked through. 
  • Set on a paper towel lined plate. Immediately sprinkle with some sea salt, to taste.
  • Wipe out the bits in the bottom of the pan. Reheat more oil and cook the remaining shrimp in a second batch.
  • Place the finished coconut shrimp on a serving plate and serve with the dipping sauces and lime wedges on the side. Serve immediately. Enjoy.