The Coconut Shrimp Recipe Everyone Should Know

This easy-to-make delicious Coconut Shrimp recipe is served up with a complimentary zesty orange dipping sauce. You will love the amazing flavors in this tasty classic appetizer.

Coconut shrimp consists of peeled shrimp that are coated in a coconut breading that is then fried and served. In addition, they are commonly served with a dipping sauce. They are simple to prepare and can be served as an appetizer or as an entrée alongside a side dish.

The history of the origin of coconut shrimp is unknown, but many believe it’s the Caribbean or even Polynesian. Since coconut shrimp do not have an origin country, you will see them served at a myriad of different restaurants across the world.

Ingredients for this recipe:

For the Sauce:

• 1 cup orange marmalade
• 1/3 cup sweet chili sauce
• 1/3 cup honey
• 2 tablespoons Dijon mustard
• 1 teaspoon Tabasco sauce

For the Shrimp:

• 1 ¾ cups all-purpose flour
• 2 large eggs
• 1 cup club soda
• ¾ cup corn starch
• 3 cups sweet coconut shreds
• 1 cup panko breadcrumbs
• 1 pound peeled and deveined tail-on 16/20 shrimp
• oil for frying
• salt and ground white pepper to taste

[aldophwilson]

I'll have to try the orange marmalade next time. I usually use Apricot jam with the sweet chili sauce. I will try it with the honey, Dijon mustard, and hot sauce.

[anissiamonserrate]

I had some shrimps and was not sure what to do; you gave me a great idea. Happened to be I had all ingredients and shrimp is for dinner today. They came out SUPER good! Thank you!!!!

[anitraahrens]

I love them as an appetizet or as an entrée.

[lisahidlay]

I want one...or five...or ten! They look awesome!

[sergecrevier]

Hello Billy.
I am planning to make these next week. Nice coincidence.
Your sauce is very similar to the one I make.
My Shrimps though, I like to flatten them out. Makes for a different bite. They look bigger too.
I also like to splash them with Lemon sometimes.
Since I have a big bag of 16-20s, I'm making Seafood shells tomorrow. That'll be great too.
Thanks, Billy & be well & safe.

[juliatimmins]

Yes yes yes!! Thank you! My favorite food! I made it before, but your recipe seems better! Going to give it try!

[joshs]

You just blew my mind with the deveiner

[antoniomolina]

Billy, can you reuse the nuetral oil and if so how do you store it and for how long? It seems like a lot of oil for just one meal. Love all your recipes, you are an inspiration in the kitchen.

[CyndieSebourn]

I made this for a friend and me last night. It was awesome!

[kjrt]

Because of pancreatitis, I have to have very low fat, but you can make these with Eggbeaters and then put them in an air fryer to cut out a lot of the fat. They're still good!

[myVillage]

Thank you for this!!! I absolutely love watching you and I save every one of your recipes.
I wish I could emulate your entire lifestyle.

[davemanone]

I made some a few nights ago. The dipping sauce was cocktail sauce, peach preserve and chinese BBQ sauce mixed together.

[DebyBauer]

Yum 😋 Can't wait to make these tonight! Chef Billy, if I freeze these, do I need to thaw them before frying them or do I put them directly into the oil from the freezer? TYIA

[fayeliu]

Is it possible to oven fry? Do you have a recipe for it too? Thank you 🙏🏻!

[onnyt]

You forgot to add sugar in the dipping sauce.

[JackT]

You should’ve done a really bad April Fools recipe today

[TeenyWeeny]

why nobody talks about de-pooping? nobody really removes the poop sack? I'm I the only one who does?

[dragons]

I love your ingredients but you talk way too much & don't show enough details of this recipe.

[joshs]

Nice video! I don't mean to be rude at all but you use your hands so much when you talk its super distracting

[Floatflyer]

A nice video but would be more enjoyable IF you put your hands in your pockets! Looks like you are chasing flies away.