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Crispy Coconut Shrimp Recipe with Easy Zesty Orange Sauce

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A crunchy, juicy coconut shrimp recipe paired with a bright and tangy zesty orange sauce, perfect for quick weeknight dinners or entertaining guests.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 cup shredded sweetened coconut
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, beaten
  • Salt and pepper, to taste
  • Vegetable oil or coconut oil for frying
  • ½ cup fresh orange juice (about 2 medium oranges)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar or apple cider vinegar
  • ½ teaspoon red chili flakes or a small pinch cayenne (optional)
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

Instructions

  1. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
  2. Set up breading stations: place flour in one shallow dish, beaten eggs in a second bowl, and mix shredded coconut with panko breadcrumbs in a third.
  3. Dredge each shrimp in flour, shaking off excess, dip into beaten eggs, then press into the coconut-panko mixture to coat fully. Set aside.
  4. Pour about 1 inch of oil into a deep skillet and heat over medium-high to approximately 350°F (175°C).
  5. Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy. Remove and drain on paper towels or a wire rack.
  6. While frying, combine orange juice, honey, soy sauce, vinegar, grated ginger, minced garlic, and chili flakes in a small saucepan. Bring to a gentle simmer.
  7. Stir in the cornstarch slurry and cook for 1-2 minutes until sauce thickens. Remove from heat.
  8. Serve shrimp with a generous drizzle or side of the orange sauce. Garnish with chopped green onions or fresh cilantro if desired.

Notes

Pat shrimp dry before breading to ensure crispiness. Use a thermometer to maintain oil temperature at 350°F (175°C). Drain fried shrimp on a wire rack to avoid sogginess. The orange sauce can be made ahead and reheated gently. For gluten-free, substitute flour and panko with almond flour or gluten-free panko. Baking option: bake at 425°F (220°C) for 12-15 minutes, flipping halfway.

Nutrition

Keywords: coconut shrimp, crispy shrimp, orange sauce, seafood recipe, easy dinner, fried shrimp, tropical flavors

Find it online: https://nadinetable.com/crispy-coconut-shrimp-recipe-with-easy-zesty-orange-sauce-tutorial/