These simple Coconut Shrimp were a hit at an event a while back. A week later, everyone was still talking about them.
With this recipe, which I’m going to explain step by step, you can trust that both the breaded shrimp and the sauce will be restaurant‑quality. …Wow… I’m so proud of it! 😂 But yes, I really promise you they’ll be restaurant‑quality.
Although there are several steps, the recipe is simple. So I recommend you read the complete instructions before starting, so everything goes smoothly.
I almost always recommend using raw shrimp, not cooked, because they absorb the flavor better. This coconut shrimp recipe requires the shrimp to be raw before you start, because they’ll be fried for a little while, and if you use cooked shrimp, they’ll become tough and rubbery.
These days, peeling shrimp is very easy because they’re sold as “easy peel” shrimp. It’s very important to use large shrimp, or even more than large, “jumbo” shrimp. That’s why I recommend size 13‑15 or 16‑20 shrimp. These numbers appear on frozen shrimp packages and indicate the size.
NOTE: If you buy shrimp measuring 13‑15, I recommend butterflying them and opening them up well before breading. This will help them cook thoroughly and relatively quickly. When breading, make sure all surfaces of the shrimp are well coated.
How to Make Coconut Shrimp with Orange and Sweet Chili Sauce?
Prep Time: 25 minutes
Cooking Time: 6 minutes
Total Time: 31 minutes
Servings: 13‑20
Author: Norma Berrios
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw shrimp, size 13‑15 or 16‑20 | 1 pound |
| Flour mixed with 1 tsp salt | 1 cup |
| Beaten eggs mixed with 1 to 2 tbsp of water | 2‑3 |
| Sweetened shredded coconut** | ½ to ¾ cup |
| Panko mixed with 1 tsp salt | 1 to 1½ cups |
| Frying oil | as needed |
| FOR THE SAUCE: | |
| Orange marmalade | 6 tablespoons |
| “Sweet Chili” sauce | 3½ tablespoons |
Instructions
- Once the shrimp are thawed, clean and peel them all. If they are very large, make a butterfly cut down the center of each shrimp (excluding the tail).
- Prepare 3 bowls and a tray.
- In the first bowl place the flour mixed with salt.
- In the second bowl place the beaten egg.
- In the third bowl, place the panko, salt, and shredded coconut.
- Finally, you put the tray where you’re going to put the breaded shrimp.
- Start breading by dipping the shrimp (in batches) in flour first, egg second, and panko with coconut third.
- When everyone is breaded, heat the oil.
- While the oil is heating, prepare the sauce by mixing the two ingredients in a small saucepan.
- Heat and mix the sauce ingredients until well combined and hot. Set aside.
- Fry the shrimp all at once (don’t let them overlap). A couple of minutes per side*.
- Take it out and place it on a paper towel.
- When everyone is ready, transfer to a serving plate and pour the sauce into a serving dish with the shrimp.
- Serve immediately.
Grades (Notes)
- *If you butterflied the shrimp, remember to fry them upright, with the butterfly side down and the tail facing up, on each side. This can take less than 2 minutes per side. They’ll be cooked when they’re golden brown.
- **If the shredded coconut is too large or long, you can chop it a bit before adding it to the panko.
Nutritional Facts for Coconut Shrimp with Orange and Sweet Chili Sauce
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 6 shrimp with sauce |
| Calories | 390 kcal |
| Carbohydrates | 28 g |
| Protein | 20 g |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Cholesterol | 140 mg |
| Sodium | 620 mg |
| Potassium | 260 mg |
| Fiber | 3 g |
| Sugars | 14 g |
| Vitamin A | 120 IU |
| Vitamin C | 9 mg |
| Calcium | 75 mg |
| Iron | 2 mg |
Note: Nutritional values are approximate and may vary depending on the shrimp size, coconut coating, frying method, and sauce ingredients used. This dish combines crispy coconut shrimp with a sweet, tangy, and mildly spicy orange chili sauce for a flavorful appetizer or main course.