If you are craving the perfect combination of crunch, sweetness, and a hint of heat, look no further than the Crispy Fried Coconut Shrimp with Orange Marmalade Chili Dip Recipe. This dish is a spectacular celebration of textures and flavors—the golden, crunchy coconut coating cloaks plump, juicy shrimp, while the vibrant orange marmalade chili dip adds a zingy, sweet-spicy punch that will have you reaching for more. Whether you’re hosting a casual get-together or simply treating yourself to something special, this recipe is incredibly satisfying and sure to impress.

Crispy Fried Coconut Shrimp with Orange Marmalade Chili Dip Recipe - Recipe Image

Ingredients You’ll Need

This recipe relies on a handful of simple but essential ingredients, each playing a crucial role in creating the perfect crispy fried coconut shrimp experience. From the crunchy panko and sweet shredded coconut to the lively balance of the orange marmalade chili dip, these ingredients come together effortlessly.

1 lb. peeled and deveined raw shrimp: Choose fresh or thawed shrimp for the best texture and flavor.
1/2 cup panko breadcrumbs: Provides an extra crispy, airy crust that fries up beautifully.
1/2 cup shredded coconut: Adds a sweet, tropical flavor and crunch that complements the shrimp.
1/4 cup all-purpose flour: Helps the coating stick; for a gluten-free option, substitute gluten-free flour.
2 large eggs: Acts as the binding agent for the breading layers.
Salt, to taste: Enhances all the natural flavors in the shrimp and coating.
Pepper, to taste: Adds a touch of subtle heat to balance the sweetness.
Oil for frying: Use a neutral oil like vegetable oil for even frying.
1/2 cup orange marmalade: Adds bright, citrusy sweetness to the dip.
1/4 cup chili sauce: Provides a spicy kick to balance the marmalade’s sweetness perfectly.

How to Make Crispy Fried Coconut Shrimp with Orange Marmalade Chili Dip Recipe

Step 1: Prepare the Shrimp

Start by peeling and deveining your shrimp if they aren’t already prepared. Pat them dry thoroughly with paper towels to ensure the coating adheres properly—this little step makes all the difference for achieving that perfect crispy crust.

Step 2: Beat the Eggs

Whisk together the two eggs in a shallow bowl with a pinch of salt and pepper. This mixture will help the breadcrumb and coconut coating stick beautifully to the shrimp without clumping.

Step 3: Mix the Coating

In another shallow bowl, combine the panko breadcrumbs with the shredded coconut. Sprinkle in salt and pepper to your liking. This combination creates a crunchy, fragrant coating that will give your shrimp that signature crispiness with a tropical twist.

Step 4: Coat the Shrimp

First, dredge each shrimp lightly in flour. Then dip it into the egg mixture, allowing any excess to drip off. Finally, coat the shrimp evenly with the panko-coconut mixture. This three-step process ensures a beautifully even coating that fries up crispy and golden.

Step 5: Fry the Shrimp

Heat about two inches of vegetable oil in a frying pan over medium-high heat until shimmering hot but not smoking. Carefully add the shrimp in batches, frying for 2 to 3 minutes on each side, or until the coating turns a gorgeous golden brown. Be sure not to overcrowd the pan—that way, every shrimp crisps up perfectly.

Step 6: Drain and Rest

Remove the shrimp with a slotted spoon and place them on a plate lined with paper towels. This step lets excess oil drain off so your shrimp stay crispy and never greasy.

Step 7: Make the Orange Marmalade Chili Dip

In a small bowl, stir together the orange marmalade and chili sauce until smooth. The dip’s bright citrus sweetness and spicy heat create an irresistible pairing for the crispy shrimp.

Step 8: Serve and Enjoy

Arrange your crispy fried coconut shrimp on a platter alongside the vibrant orange marmalade chili dip. This is when all your careful efforts shine—each bite delivers a crunch followed by a burst of juicy shrimp flavor perfectly balanced by the sweet-spicy dip.

How to Serve Crispy Fried Coconut Shrimp with Orange Marmalade Chili Dip Recipe

Garnishes

A sprinkle of freshly chopped cilantro or green onions adds a pop of color and subtle herbal freshness that complements the dish. You could also add a wedge of lime on the side to squeeze over the shrimp for an extra layer of zingy brightness.

Side Dishes

This dish pairs wonderfully with light and refreshing sides like a crisp Asian slaw or a simple cucumber salad. For something heartier, coconut rice or jasmine rice bring a mild, fragrant base that lets the shrimp remain the star.

Creative Ways to Present

For a fun twist, present the shrimp on skewers served with the orange marmalade chili dip in mini ramekins. This works perfectly for parties or appetizers. Alternatively, layer the shrimp on a bed of mixed greens drizzled lightly with a citrus vinaigrette for a more sophisticated look.

Make Ahead and Storage

Storing Leftovers

If you have any leftover coconut shrimp, store them in an airtight container in the refrigerator for up to two days. Make sure they have cooled completely before sealing to keep the coating crisp as long as possible.

Freezing

You can freeze the uncooked coated shrimp by placing them in a single layer on a baking sheet to freeze individually, then transferring them to a freezer bag for up to one month. When ready to enjoy, fry them directly from frozen, adding a minute or two to the frying time.

Reheating

To reheat cooked shrimp and preserve that coveted crispiness, use an oven or air fryer at 350°F (175°C) for about 5 to 7 minutes. Avoid microwaving as it can make the coating soggy.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before starting—they need to be as dry as possible for the coating to stick and crisp up nicely.

Is there a way to make this recipe gluten-free?

Yes, simply swap the all-purpose flour for a gluten-free flour and double-check that your panko breadcrumbs are gluten-free or use crushed gluten-free crackers as a substitute.

Can I bake the coconut shrimp instead of frying?

Yes, baking at 400°F (200°C) for about 15-20 minutes can work if you’re looking for a lighter option. Just spray or brush them with a little oil to encourage crisping, though frying will always yield the most authentic crunch.

How spicy is the orange marmalade chili dip?

The dip has a mild to moderate heat level depending on the chili sauce you use. You can adjust the spiciness by choosing a milder sauce or adding a bit more chili to your taste preference.

Can I prepare the orange marmalade chili dip ahead of time?

Definitely! The dip keeps well in the refrigerator for up to a week and often tastes even better when flavors have had time to meld.

Final Thoughts

I can’t recommend making the Crispy Fried Coconut Shrimp with Orange Marmalade Chili Dip Recipe enough—it’s such a delightful combination that feels both exotic and approachable. Whether you’re serving it as a fun appetizer or a main dish, it brings joy and wow-factor to the table. So go ahead, treat yourself and your loved ones to this crispy, tangy, and utterly addictive shrimp dish. You’ll be so glad you did!

Crispy Fried Coconut Shrimp with Orange Marmalade Chili Dip Recipe

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4.1 from 48 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x

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Description

Crispy Fried Coconut Shrimp is a delightful appetizer featuring tender shrimp coated in a crunchy mixture of panko breadcrumbs and shredded coconut, then fried to golden perfection. Served with a sweet and spicy orange marmalade chili dipping sauce, this dish combines tropical flavors with a satisfying crunch for a perfect party treat or snack.

Ingredients

Scale

Shrimp Coating

1 lb. peeled and deveined raw shrimp
1/2 cup panko breadcrumbs
1/2 cup shredded coconut
1/4 cup all-purpose flour (for a gluten-free version, use gluten-free flour)
2 large eggs
Salt, to taste
Pepper, to taste
Oil for frying (such as vegetable oil)

Dipping Sauce

1/2 cup orange marmalade
1/4 cup chili sauce

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Instructions

Prepare the shrimp: Peel and devein the shrimp if needed, then pat them dry thoroughly with paper towels to ensure the coating adheres well.
Whisk eggs: In a shallow bowl, whisk together the eggs with a pinch of salt and pepper to add flavor.
Mix coating: In another bowl, combine the panko breadcrumbs and shredded coconut, seasoning with salt and pepper to taste.
Coat the shrimp: Dredge each shrimp first in the flour, then dip it into the egg mixture, and finally coat it evenly with the breadcrumb-coconut mixture. Repeat this process for all shrimp.
Heat oil and fry shrimp: Heat oil in a frying pan over medium-high heat. When the oil is hot, carefully place the coated shrimp into the pan. Fry each side for 2-3 minutes until golden brown and crispy.
Drain shrimp: Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
Prepare dipping sauce: In a small bowl, mix the orange marmalade with the chili sauce to create a sweet and spicy dip.
Serve: Plate the crispy fried coconut shrimp and serve immediately alongside the orange marmalade chili dipping sauce.