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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.

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.

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

Coconut Shrimp with Lemon Marmalade Dipping Sauce in a small bowl

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.

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.

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.

How to make the sauce & shrimp

Add all ingredients to a small bowl. Taste and adjust sweetness and horseradish to taste.
Mix well. Refrigerate for a few hours, to let flavors mingle.
Mix the coconut, panko and spices in a small bowl.
Mix your eggs with coconut milk, any milk will work. Add pepper. Whisk.
Add about 1/2 c. flour to another bowl.
First dredge in flour, tap against the side of the bowl to shake off excess flour. (photos don’t show this step.)
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!
Add shrimp to heated skillet with enough oil to just coat the bottom of the pan.
When the shrimp are a nice golden brown, flip to the other side.
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.

Coconut shrimp on gray plate and barnwood background.

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.

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

Contains affiliate links, for full disclosure, see FTC Disclosure, here.

Close up of Coconut Shrimp on pewter plate

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Xoxo,

This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

Originally published 10/3/2015 updated 4/10/20

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