Entree | Grocer to Table | Sauces / Dips / Dressings

Coconut Shrimp with Lemon Marmalade Sauce

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This Coconut Shrimp Recipe has a fun twist with Lemon Marmalade Dipping Sauce! It is so easy and delicious and has a tropical flair!

Coconut Shrimp on gray plate surrounding bowl of dipping sauce.Pin

Tropical shrimp is usually served with a slightly spicy orange dipping sauce, made with orange marmalade. Shrimp goes so well with lemon, though, if you can find lemon marmalade, it is a far superior sauce to dip these in. Lemon marmalade can be found in some European specialty aisles, in better grocery stores, or online.

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Most of the brands are imported from the UK. Thank you to the Brits!

Coconut Shrimp with Lemon Marmalade Dipping Sauce in a small bowlPin

This lemon marmalade is some that I made without pection, so the color is quite dark, but the flavor is bold, tart and totally delicious!

The origins of Coconut Shrimp are not really known, but it has become a very popular resort dish in the Caribean and south Florida.

What you need for dipping sauce

  • horseradish
  • lemon marmalade
  • honey
  • dijon mustard
Ingredients for sauce. horseradish, lemon marmalade, dijon mustard, honey.Pin

What you need for shrimp

  • flour
  • coconut milk
  • panko bread crumbs
  • coconut
  • shrimp
  • eggs
  • parsley
  • salt & pepper
Ingredients for shrimp. Flour, coconut milk, pepper, salt, coconut, bread crumbs, egg, parsley, shrimp.Pin

I use colossal shrimp, so that they don’t overcook. Get the easy peel shrimp because they are.. oh yeah, easier! Thaw shrimp and peel. I leave the tails on for gripping but this isn’t really necessary.

Coconut Shrimp on pewter teardrop shaped bowl.Pin

How to make the sauce & shrimp

  1. Add all ingredients to a small bowl. Taste and adjust sweetness and horseradish to taste.
  2. Mix well. Refrigerate for a few hours, to let flavors mingle.
  3. Mix the coconut, panko and spices in a small bowl.
  4. Mix your eggs with coconut milk, any milk will work. Add pepper. Whisk.
  5. Add about 1/2 c. flour to another bowl.
  6. First dredge in flour, tap against the side of the bowl to shake off excess flour. (photos don’t show this step.)
  7. Then dip in egg mixture, allow the excess to drip off for a minute. Then press the shrimp down into the coconut mixture to coat well. You want lots of coconut to stick to the shrimp!
  8. Add shrimp to heated skillet with enough oil to just coat the bottom of the pan.
  9. When the shrimp are a nice golden brown, flip to the other side.
  10. Drain on paper towel for a few minutes.
Add sauce ingredients to bowl. Mix well. Add dry ingredients to another bowl. Add eggs to another. Dip shrimp in egg, then flour. Cook shrimp in oil. Flip when brown. Drain on paper towel.Pin
Coconut shrimp on gray plate and barnwood background.Pin

Expert Tips and FAQs

  • Make sure your oil is screaming hot, 365°F, so the shrimp cook quickly and do not overcook
  • The “Pigtail Food Flipper” is great for flipping shrimp without losing the coating!
  • Use very large shrimp, they will not have a tendency to overcook, before the coating is golden.
  • If you can’t locate lemon marmalade, substitute orange marmalade (link below to buy it online). Notes in recipe card for quantity substitutions.
  • A cast iron pan works best.
Coconut Shrimp on pewter bowls with Lemon Marmalade Dipping Sauce.Pin

Look at how crispy and delicious that looks!

These are very popular with all of my guests who have tried them. They are so easy and can be reheated, so they can be made ahead and recrisped in a hot oven, although they are superior when fresh.

Other Delicious Seafood Recipes on Binky’s Culinary Carnival

Tools I Use to Make Coconut Shrimp

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Close up of Coconut Shrimp on pewter platePin

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coconut shrimp on gray plate with dipping sauce

Coconut Shrimp with Lemon Marmalade Sauce

This lemon marmalade dipping sauce is far superior to the orange dipping sauce traditionally served with coconut shrimp!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 5 votes
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 611kcal
Author: Beth Neels
Cost: $8


For the Lemon Marmalade Dipping Sauce

  • 1/2 c lemon marmalade (purchase at grocery stores with specialty foods departments or online)
  • 1/4 c honey
  • 1/4 c Dijon mustard (I use Grey Poupon)
  • 1/2 – 1 tsp prepared horseradish ( i use a rounded teaspoon because I’m crazy about horseradish)

For alternate Orange Marmalade Dipping Sauce

For the Shrimp


For the Lemon (or Orange) Marmalade Sauce

  • Add all ingredients to a small bowl
  • Mix well.
  • Cover and refrigerate at least 1 hour. Can be made a day ahead.

For the Shrimp

  • Thaw and peel shrimp.
  • Add flour to one medium bowl.
  • Whisk eggs and milk together into another medium bowl. Season with pepper.
  • Mix Coconut, and panko in a 3rd bowl with parsley, salt and pepper.
  • Cover a cookie sheet with parchment paper or waxed paper to lay shrimp one once they’re coated.
  • Dredge shrimp in flour and hit a few times against the side of the bowl to shake off excess.
  • Next dip in egg mixture to thoroughly coat. Let drip for minute to remove excess.
  • Finally dip into coconut mixture and press down to thoroughly cover shrimp.
  • Set aside on cookie sheet until ready to fry.
  • Place a few inches of oil into a heavy bottom pan, cast works great.
  • Heat to very hot, about 365°F.
  • Place Shrimp in hot oil, a few at a time so that oil doesn’t cool down. Fry about 3-4 minutes until nicely golden brown then flip and repeat on the other side.
  • Drain on paper towels. If you’re doing a large batch, they can be kept warm in a low oven (200°F) for up to 15 minutes.
  • Serve with lemon or orange marmalade dipping sauce.
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Sauce can be refrigerated for at least a week.
Shrimp can be refrigerated for 2-3 days.
Reheat in short bursts in microwave.
Do not freeze.


Calories: 611kcal | Carbohydrates: 89g | Protein: 32g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 367mg | Sodium: 1378mg | Potassium: 344mg | Fiber: 5g | Sugar: 54g | Vitamin A: 225IU | Vitamin C: 8.4mg | Calcium: 246mg | Iron: 5.5mg
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Originally published 10/3/2015 updated 4/10/20

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  1. 5 stars
    Beth, we are lucky enough to get fresh Gulf Shrimp year round here in Florida — and coconut shrimp has got to be one of my all time favorite ways to enjoy it. Your tangy marmalade dipping sauce sounds PHENOMENAL. I think I’m going to want it on a lot more than just the shrimp. I’m looking for a source for the lemon marmalade — because I think you’re right, it would be better than orange. TY for the recipe!

    1. The sauce is bomb! You have fresh lemons down there too! It’s easy to make! I’m working on making another batch! Thanks Lisa!

  2. 5 stars
    We had this shrimp for dinner last night and it was amazing! The best coconut shrimp I’ve ever had!

  3. 5 stars
    I love coconut shrimp but have never made them. I can’t wait to try these with the lemon marmalade dipping sauce!

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