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Coconut Shrimp with Saucy Marmalade Dipping Sauce

Coconut Shrimp with Saucy Marmalade Dipping Sauce

I have worked hard to find a balance when making this recipe, it can be so delicious or so blah. I like the latter, it has to be delicious, shrimp are not a cheap ingredient, I hate not bringing the best out of an ingredient, I feel I am cheating it out of its glory.

I researched and made several recipes, some were too floury and some had so little seasoning, the shrimp was sad from the lack of it. I finally played around enough with it that it worked. Its quick, healthy enough and delicious.

Now for the sauce, so many sauces! Once again, I have played around with a recipe I find works and everyone agrees it is delicious. I also serve it with a quick marinara, in a pinch, commercial pizza sauce.

This is a great idea for an appetizer, made ahead of time, they keep well and delicious warm or room temperature.

Coconut Shrimp with Saucy Marmalade Dipping Sauce

Serves 6-8 for a meal


Fresh or Frozen Shrimp (20-24 medium-large shrimp)

1 c. sweet flaked coconut

1 c. panko breadcrumbs

½ c. flour

1 tsp. smoked paprika

½ tsp. paprika

½ tsp. garlic powder

½ tsp. piment d’espelette

1 tsp. salt

½ tsp. black pepper

3 eggs

1 c. flour

Grapeseed Oil (Or other good frying oil)


 ½  c. orange marmalade

1/3 c. sweet Thai chili sauce

2 tbsp. rice vinegar

pinch salt, optional and to taste

Pinch of smoked paprika

Pinch of salt

Mix well and serve!


In a large bowl, add the coconut, breadcrumbs, flour and spices. Stir to combine completely. In a separate bowl, add the eggs and beat for a minute.

Set up a cooking station by your stove. Place the 1 cup of flour in a bowl. Start by lining up the shrimp, the bowl of flour, the eggs and then the coconut mixture. In a large heavy pan, add enough grapeseed oil to cover the bottom of your pan and heat the oil to medium hot.

Start by dipping the shrimp in the flour, then the eggs, the coconut mixture and place in the how oil. Cook 2 minutes on one side and flip. Cook another 2 minutes or so and remove. (The time changes depending on the size of the shrimp, cook one to test before following the same time for the others).

Cook as many shrimp as you can at one time, careful not let the oil become overly hot. 

Place the cooked shrimp in a serving bowl and keep warm while you finish cooking the shrimp in batches. Serve with rice vermicelli or jasmine rice.

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Tip: When cooking rice noodles, cook as directed, drain and quickly add a few drops of sesame oil. It will keep the noodles from sticking and make them not just lovely, but tasty too! 

Coconut shrimp with jasmine rice
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