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coconut shrimp on a white plate with one being dipped into a side of orange dipping sauce

Crispy Coconut Shrimp with Spicy Orange Dipping Sauce

This easy-to-make Crispy Coconut Shrimp recipe is served with a spicy orange dipping sauce. Juicy on the inside and crispy on the outside with loads of delicious crispy coconut.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Freezer Time (Optional) 30 mins
Total Time 1 hr 5 mins
Course Appetizer, Main Course
Cuisine American
Servings 30 shrimp
Calories 131 kcal


Crispy Coconut Shrimp

  • 2 cups neutral oil such as canola
  • 1 pound shrimp, peeled and deveined with tail left on
  • 1 cup unsweetened shredded coconut
  • ¾ cup panko
  • 2 large eggs, beaten
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt

Spicy Orange Dipping Sauce

  • ½ cup orange marmalade
  • 1 tablespoon sriracha sauce
  • ½ teaspoon lime zest


Crispy Coconut Shrimp

  • Clean and wash shrimp then set them aside.
  • In a large bowl, combine Panko bread crumbs and shredded coconut then set aside.
  • In a medium bowl, add the flour and salt. Stir to combine then set it aside.
  • In a medium bowl, add the eggs and beat then set them aside.
  • Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut panko mixture, pressing it as needed to coat evenly. Set battered shrimp on a baking sheet as you continue the battering process.
  • Freeze battered shrimp on the baking sheet for 30 minutes Prepare the dipping sauce, if desired, while the shrimp are chilling in the freezer.
  • In a large skillet or Dutch oven heat oil to approximately 325-350 °F over medium-high heat. Oil should be about 1-1 ½ inches deep.
  • Working in batches (approximately 6 to 8 at a time), add the shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes per side. Avoid adding too many shrimp and overcrowding the pan. Remove the shrimp using a slotted spoon or spider skimmer and transfer them to a paper towel-lined plate to drain excess oil.

Spicy Orange Dipping Sauce

  • To a small bowl, add the orange marmalade, sriracha sauce, and lime zest. Stir to combine, taste, and adjust ratios if desired.
  • Serve immediately with sweet chili sauce, if desired.


1. Don't skip the step on freezing the shrimp. It will help keep the shrimp from overcooking while getting the coconut batter golden and crispy. As an added bonus the batter adheres better and is less likely to fall off.
2. For best results use panko breadcrumbs. Used in tempura these Japanese breadcrumbs get much crispier than traditional breadcrumbs. They’re typically located with the other breadcrumbs at your grocery store.
3. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the coconut shrimp and not the dipping sauce since the amount served with each shrimp may vary.
4. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.


Serving: 1 shrimpCalories: 131 kcalCarbohydrates: 2 gProtein: 5 gFat: 12 gSaturated Fat: 2 gPolyunsaturated Fat: 6 gMonounsaturated Fat: 3 gCholesterol: 43 mgSodium: 153 mgPotassium: 46 mgFiber: 1 gVitamin A: 1 IUVitamin C: 1 mgCalcium: 2 mgIron: 3 mg
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