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Dipping coconut fried shrimp in a orange chili sauce.

Coconut Shrimp

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.
Course Appetizer
Cuisine American
Level Beginner
Main Ingredient Shellfish
Diet Dairy-Free, Pescatarian
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 2 servings
Calories 579kcal


For Dipping Sauce

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

For Coconut Shrimp

  • 270 grams shrimp (12 jumbo 21/25 shrimp)
  • 2 teaspoons salt
  • 1 large egg
  • 2 tablespoons water
  • 40 grams all-purpose flour (~1/3 US cup)
  • 70 grams shredded dried unsweetened coconut (~1 US cup)
  • vegetable oil (for frying)


  • To make the Coconut Shrimp sauce, add the orange marmalade, sweet chili sauce, and 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
    Sweet chili sauce, orange marmalade and lemon juice being mixed together in a bowl.
  • Add the salt and 1 cup of water to a bowl and stir until the salt has dissolved. Peel, devein and trim the tail of the shrimp as shown in the video above and add the shrimp to the bowl of brine water. Let this soak for 10 minutes.
    2 teaspoons salt, 270 grams shrimp
    Shrimp cleaned and soaking in saltwater brine.
  • In a small bowl, whisk the egg and water together until smooth, and then add the flour and whisk until the batter is free of lumps.
    1 large egg, 2 tablespoons water, 40 grams all-purpose flour
    Whisking egg, water and flour batter in a bowl until free of lumps.
  • Preheat a deep pot with about 1-inch of oil until it reaches 360° F (180° C). Prepare a wire rack by lining it with 2 sheets of paper towels.
    vegetable oil
  • Rinse the shrimp in cold water until the water runs clear. Drain them, and use paper towels to pat them dry. Be sure to press the water out of the tails as you dry them.
    Rinsing shrimp with cold water.
  • Grab a shrimp by its tail and dip it in the batter to coat it evenly. Let any excess batter drip off, and then place it in the bowl of shredded coconut. Scoop some coconut on top of the shrimp and pat it into the shrimp, so it sticks. Transfer to a tray and repeat with the remaining shrimp.
    70 grams shredded dried unsweetened coconut
    Battering and then covering the shrimp with shredded 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. When they're cooked, drain the Coconut Shrimp on the prepared rack.
    Deep frying coconut shrimp


Calories: 579kcal | Carbohydrates: 57g | Protein: 35g | Fat: 26g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 299mg | Sodium: 2841mg | Potassium: 615mg | Fiber: 7g | Sugar: 33g | Vitamin A: 138IU | Vitamin C: 4mg | Calcium: 125mg | Iron: 3mg