This Coconut Shrimp Recipe has a fun twist with Lemon Marmalade Dipping Sauce! It is so easy and delicious and has a tropical flair!
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!
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
- lemon marmalade
- dijon mustard
What you need for shrimp
- coconut milk
- panko bread crumbs
- salt & pepper
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.
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.
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.
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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Coconut Shrimp with Lemon Marmalade Sauce
For the Lemon Marmalade Dipping Sauce
For alternate Orange Marmalade Dipping Sauce
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.
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