The Best Coconut Shrimp I Have Ever Made!
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
The BEST Coconut Shrimp I Have Ever Made! Served with a sweet & spicy orange dipping sauce.
  • 2 pounds butterflied shrimp - peeled and deveined
  • ¾ cup flour
  • ¾ cup sweetened coconut flakes
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 large eggs
  • ½ cup coconut milk
  • ½ Tablespoon sriracha (or more if you like is spicy!)
  • 2 Tablespoons water
  • Coconut Oil for frying
  • For the Sweet & Spicy Orange Dipping Sauce:
  • ½ Cup orange marmalade
  • 1 Tablespoon sriracha
  • 1 teaspoon garlic powder
  • 2 Tablespoons water
  1. In a medium dish, combine the egg, coconut milk, sriracha and water. Mix well.
  2. In a second medium dish, combine the flour, coconut flakes, sugar, salt and pepper. Mix well.
  3. Using a 2 step breading process, dip the butterflied shrimp into the egg mixture, then into the flour/coconut mixture. Make sure you coat them well with the dry mix. Set on a sheet pan until you are finished coating them all.
  4. In a large dutch oven or an electric deep fryer, heat the coconut oil to 325 degrees. Use a thermometer if you don't have an electric deep fryer with a heat setting.
  5. Gently drop the shrimp 5 or 6 at a time into the oil. Cook until golden brown, turning once or twice during the cooking process. I did mine about 3 to 4 minutes on each side.
  6. Remove the shrimp from the oil to a plate lined with paper towel to soak up the excess grease.
  7. For the sweet & spicy orange dipping sauce - In a small pan, combine the marmalade, sriracha, garlic powder and water. Over medium heat, bring to a gentle boil stirring occasionally. Let the mixture boil for 2 to 3 minutes just to get the flavors combined. Remove from the heat and serve alongside your perfectly fried Coconut Shrimp.
Recipe by Daily DIY Life at