Coconut Shrimp

Dipping coconut fried shrimp in a orange chili sauce.

With plump juicy shrimp encrusted with golden strands of crispy coconut, this coconut shrimp recipe is delicious and easy to make. Serve it with my no-fuss 3 ingredient chili orange dipping sauce for a refreshing sweet and sour contrast to the briny shrimp, or just give it a squeeze of lime juice.

Course Appetizer

Cuisine American

Level Beginner

Main Ingredient Shellfish

Diet Dairy-Free, Pescatarian

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 372kcal

Author Marc Matsumoto

Equipment

Ingredients

For Dipping Sauce

3 tablespoons orange marmalade
3 tablespoons Thai sweet chili sauce
2 teaspoons lemon juice

For Coconut Shrimp

270 grams raw shrimp (12 jumbo 21/25 shrimp)
2 teaspoons salt
1 large egg
2 tablespoons water
40 grams all-purpose flour (~⅓ US cup)
70 grams shredded dried unsweetened coconut (~1 US cup)
vegetable oil (for frying)

Grams + US Cups - US Standard

Instructions

To make the sauce, add 3 tablespoons orange marmalade, 3 tablespoons Thai sweet chili sauce, and 2 teaspoons lemon juice to a small bowl and stir the ingredients together.
3 tablespoons orange marmalade, 3 tablespoons Thai sweet chili sauce, 2 teaspoons lemon juice
Add 2 teaspoons salt and 1 cup of water to a bowl and stir until the salt has dissolved. Peel, devein and trim the tail of 270 grams raw shrimp as shown in the video above, and add them to the bowl of brine water. Let this soak for 10 minutes.
2 teaspoons salt, 270 grams raw shrimp
In shallow bowl, whisk 1 large egg and 2 tablespoons water together until smooth, and then add 40 grams all-purpose flour and whisk until the batter is free of lumps. In a separate shallow bowl, add 70 grams shredded dried unsweetened coconut.
1 large egg, 2 tablespoons water, 40 grams all-purpose flour
Add about 1-inch of vegetable oil to a deep pot such as a Dutch oven and preheat the oil until it reaches 360° F (180° C). You can also do this in a deep fryer. Prepare a wire rack by setting it on a baking sheet and lining it with 2 sheets of paper towels.
vegetable oil
Rinse the prawns in cold water until the water runs clear. Drain them and pat them dry with paper towels. Press the water out of the tails as you dry them.
Grab an individual shrimp by its tail and dip it in the batter to coat it evenly. Let any excess batter drip off, then place it in the bowl of shredded coconut. Scoop some coconut on top and press it in so it sticks. Transfer to a plate or baking sheet and repeat with the remaining prawns.
70 grams shredded dried unsweetened coconut
To fry the shrimp, gently lower them into the hot oil and fry until golden brown (about 2-3 minutes). Flip them over mid-way through so they brown evenly. Transfer the cooked shrimp to the prepared baking sheet to drain.

Video

Nutrition