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Ultimate Crispy Baked Coconut Shrimp with Zesty Orange Dipping Sauce

A pile of golden brown, crispy coconut shrimp served on a white plate with a side of orange dipping sauce.
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Make restaurant-style crispy coconut shrimp at home using the baking method. This recipe features a crunchy panko and coconut crust and includes a simple, tangy orange marmalade dipping sauce perfect for appetizers or a light dinner.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 cup sweetened flaked coconut
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray
  • For the Sauce:
  • 1/2 cup orange marmalade
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon grated fresh ginger

Instructions

  1. Prepare the breading stations. In the first shallow dish, place the flour, salt, and pepper. In the second dish, place the beaten eggs. In the third dish, combine the panko breadcrumbs and flaked coconut.
  2. Pat the shrimp completely dry using paper towels. This step helps the coating stick and ensures crispiness.
  3. Dredge each shrimp first in the flour mixture, shaking off excess.
  4. Dip the floured shrimp into the egg wash, letting excess drip off.
  5. Press the shrimp firmly into the panko coconut mixture until fully coated on all sides.
  6. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray the paper with cooking spray.
  7. Arrange the coated shrimp in a single layer on the prepared baking sheet. Spray the tops of the shrimp lightly with cooking spray for better browning.
  8. Bake for 10 to 12 minutes, flipping halfway through, until the shrimp are golden brown and cooked through.
  9. While the shrimp bake, prepare the dipping sauce. Combine the orange marmalade, rice vinegar, soy sauce, and grated ginger in a small saucepan.
  10. Heat the sauce over medium-low heat, stirring until the marmalade is melted and the sauce is smooth. Do not boil.
  11. Serve the hot, crispy coconut shrimp immediately with the warm dipping sauce. This recipe is a great alternative to relying on meal delivery planning for quick seafood nights.

Notes

  • For extra crunch, you can substitute half of the panko breadcrumbs with crushed cornflakes.
  • If you prefer air fryer coconut shrimp, cook at 380°F (195°C) for 8-10 minutes, flipping halfway.
  • This appetizer pairs well with a simple side salad or slaw for a complete weeknight shrimp dinner.
  • For a spicier sauce, add a dash of sriracha to the marmalade mixture.

Nutrition

Find it online: https://kitchenuser.net/crispy-coconut-shrimp-recipe-dipping-sauce/