Coconut Shrimp .. the flavors of a glorious tropical destination! Or in our case, a snowy day in West Virginia with too much time on our hands. We are huge fans of shrimp any way we can get it. One of my all time favorites is Coconut Shrimp. Crispy crunchy coating studded with sweet flaky coconut. Gently deep fried to golden brown perfection. Served alongside a sweet and spicy orange dipping sauce. Yes yes yes this is for me!
Coconut Shrimp w/ Sweet & Spicy Orange Dipping Sauce –
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I have attempted to make Coconut Shrimp a few times over the years. While they are all yummy and delicious, I was still searching for the perfect recipe. Until today! The search is officially over. This Coconut Shrimp recipe will now be my go-to recipe anytime I want to whip up a batch.
You can make a batch of The Best Coconut Shrimp I Have Ever Made too …Here is how.
Ingredients:
- 2 pounds butterflied shrimp – peeled and deveined
- 3/4 cup flour
- 3/4 cup sweetened coconut flakes
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs
- 1/2 cup coconut milk
- 1/2 Tablespoon sriracha (or more if you like is spicy!)
- 2 Tablespoons water
- Coconut Oil for frying
For the Sweet & Spicy Orange Dipping Sauce:
- 1/2 Cup orange marmalade
- 1 Tablespoon sriracha
- 1 teaspoon garlic powder
- 2 Tablespoons water
Directions:
- In a medium dish, combine the egg, coconut milk, sriracha and water. Mix well.
- In a second medium dish, combine the flour, coconut flakes, sugar, salt and pepper. Mix well.
- 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.
- 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.
- 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.
- Remove the shrimp from the oil to a plate lined with paper towel to soak up the excess grease.
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.
Helpful tools you may be interested in to prepare this recipe:
Here is a great video from Monkey See. Learn how to clean and butterfly shrimp properly. A great resource!
- 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
- In a medium dish, combine the egg, coconut milk,
sriracha and water. Mix well. - In a second medium dish, combine the flour, coconut flakes, sugar,
salt and pepper. Mix well. - 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.
- 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.
- 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.
- Remove the shrimp from the oil to a plate lined with paper towel to soak up the excess grease.
- 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.
There is nothing I like more than butterfly shrimp and you will not believe that I have never tried coconut shrimp. You make this look so good for me to make it for my family.
I’m not a huge fan of shrimp but I love these! I’ll have to try this recipe someday. Everyone at home will love it!
I am a very big fan of shrimp and this looks to be a very easy way to have them at home. Looks super yummy too.
Me too .. love shrimp, any which way I can have it. But this is by far my favorite!