📝 About This Recipe
Transport your taste buds to a tropical paradise with these ultra-crispy, golden-brown shrimp. This recipe balances the natural sweetness of succulent jumbo prawns with a nutty, shredded coconut crust and a hint of Caribbean spice. It’s the ultimate crowd-pleaser that delivers a satisfying crunch and a burst of coastal flavor in every single bite.
🥗 Ingredients
The Shrimp
- 1 pound Jumbo Shrimp (peeled and deveined, tails left on)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika (adds a subtle depth)
- 1/2 teaspoon Salt and Black Pepper (to taste)
The Breading Station
- 2 Large eggs (beaten well)
- 1 cup Sweetened shredded coconut (finely shredded works best)
- 1 cup Panko breadcrumbs (for extra structural crunch)
- 2 cups Vegetable oil (for shallow frying; use a high smoke point oil)
Spicy Marmalade Dip
- 1/2 cup Orange marmalade (high quality, chunky texture)
- 2 tablespoons Sweet chili sauce (Thai-style)
- 1 teaspoon Rice vinegar (for acidity)
- 1/4 teaspoon Red pepper flakes (adjust for heat preference)
👨🍳 Instructions
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1
Pat the shrimp completely dry with paper towels; moisture is the enemy of a crispy crust.
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2
In a small bowl, whisk together the orange marmalade, sweet chili sauce, rice vinegar, and red pepper flakes. Set aside to let the flavors marry.
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3
Prepare a three-station breading line. In the first shallow bowl, whisk the flour, garlic powder, smoked paprika, salt, and pepper.
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4
In the second shallow bowl, beat the eggs until smooth and slightly frothy.
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5
In the third shallow bowl, combine the shredded coconut and panko breadcrumbs, tossing them together until evenly mixed.
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6
Holding a shrimp by the tail, dredge it in the seasoned flour, shaking off any excess.
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7
Dip the floured shrimp into the beaten egg, ensuring it is fully coated.
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8
Press the shrimp firmly into the coconut-panko mixture, turning to coat all sides evenly. Place on a parchment-lined baking sheet.
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9
Repeat with all remaining shrimp. Once finished, chill the breaded shrimp in the refrigerator for 15 minutes to help the coating adhere.
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10
Heat about 1/2 inch of oil in a large skillet over medium heat until it reaches 350°F (175°C).
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11
Carefully place 5-6 shrimp in the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasiness.
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12
Fry for 2 minutes per side until the coconut is a deep golden brown and the shrimp is opaque and cooked through.
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13
Remove the shrimp with a slotted spoon and drain on a wire rack set over a paper towel to maintain crispness.
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14
Serve immediately while hot with the prepared dipping sauce on the side.
💡 Chef's Tips
Use a mix of sweetened coconut and panko breadcrumbs; the panko prevents the coconut from burning too quickly while adding a lighter crunch. Keep the tails on the shrimp to serve as natural 'handles' for dipping. If the coconut starts browning too fast, lower the heat slightly; coconut has a high sugar content and can scorch easily. To make this gluten-free, substitute the flour and panko with gluten-free versions—the results are just as delicious. Ensure the oil is hot before adding shrimp; if the oil doesn't sizzle immediately, the breading will soak up the oil and become soggy.
🍽️ Serving Suggestions
Pair with a chilled Hibiscus Iced Tea or a crisp Sauvignon Blanc to cut through the richness. Serve alongside a fresh mango and avocado salsa for a vibrant, tropical side dish. Present on a wooden platter garnished with fresh lime wedges and chopped cilantro. For a fuller meal, serve over a bed of coconut-infused jasmine rice. Add a side of spicy lime slaw to provide a refreshing, crunchy contrast to the warm shrimp.