Shrimp is a family favorite and that little sweetness makes these a nice change from another classic like Shrimp Scampi in a butter wine sauce we love both styles.
These are usually served as an appetizer but I personally can make a whole meal out of them especially with a side of Grandma's Fettuccine which is a light pasta version.
Of course, there are many substitutions you can use for shrimp like lobster or crab just check my suggestions below.
During the holiday, mom would make a variety of seafood dishes including a Christmas Eve in celebration of the 7 Fishes this shrimp recipe makes one more for our Christmas holiday menu.
Scroll down and let's get started with this easy recipe that's super simple and delicious!
Baked, Air Fry, or Pan Fried?
Baked or Air Fried are much healthier versions, however, all three of these methods are given for you to choose from my instructions below.
The biggest difference is baking and air fried will requires the shrimp to be lightly sprayed with cooking oil to get that nice crispy outside.
Pan-fried are quick and take around 2 inches of oil to brown on both sides, any of the methods are delicious with the orange marmalade dipping sauce or coconut sauce.
For those who are allergic to seafood, substitute boneless chicken or turkey and use the same coating and methods.
These should always be served warm and you can actually try my other 14 other Dipping Sauce recipes if those two aren't what you prefer.
If you love seafood do try my Crab and Shrimp Cake Appetizers, they're another family favorite.
Ingredients You Will Need (scroll down to the printable recipe card for measurements)
- extra large shrimp
- flour
- cornstarch
- baking powder
- egg
- panko breadcrumbs
- granulated garlic powder
- coconut
- beer
- salt, pepper,
- orange marmalade
- pineapple
- cream of coconut
Suggestions To Use This Coating On Other Than Shrimp
- crab meat canned or out of the shell
- lobster meat
- scallops
- rock shrimp
- haddock
- calamari rings
- Mahi Mahi
- boneless chicken breast chunks
Cooking Method Instructions
- Pan Fried: fry in around 2 inches of oil for around 3 minutes on each side
- Air Fried: set the air fryer on 400 to preheat air fry spray the shrimp with cooking oil for around 2 minutes on each side or until crispy
- Baked: I set my shrimp on an oil-sprayed foil or parchment paper then spray the shrimp with cooking spray oil, bake at 400 degrees until crispy around 8 to 10 minutes.
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Just a few Tips
Remember these can be the perfect starter whether you use shrimp or chicken they are a huge hit before any meal or just for a quick snack on game day.
These can stay frozen for around 2 months in a freezer bag so you can make them ahead of time.
We really love the orange sauce but these are served in restaurants like Red Lobster with the coconut sauce so you can choose what you're used to in the recipe card to make.
I personally am not fond of reheating these however we usually don't have leftovers!
Coconut Shrimp with Dipping Sauces
Yield: 15
Prep time: 15 MinCook time: 7 MinTotal time: 22 Min
These are butterflied shrimp coconut-crusted baked or fried shrimp with orange marmalade or coconut dipping sauces.
Ingredients
- 1 pound of extra large shrimp butterflied ( around 15)
- 1/2 teaspoon salt and pepper each
- 1/4 cup flour
- 1/4 cup cornstarch
- Mix all 3 together in a pie plate and set aside
- Batter Coating:
- 1/2 cup beer or you can substitute sparkling soda water
- 1 teaspoon baking powder
- 1 teaspoon granulated garlic powder
- 1 egg
- Mix together and set aside, if it gets too thick add more beer. This should be the consistency of pancake batter.
- Coconut Coating:
- 1 cup coconut flakes ( I put mine through a food processor and pulse for 6 seconds)
- 1 cup panko (Japanese breadcrumbs)
- Place both on a pie plate and set aside.
Instructions
- Line a baking sheet with parchment paper (this is for freezing them) then set this aside.
- Instructions to butterfly the shrimp:
- To butterfly the back, you just simply cut into the shrimp back further, right along the same cut, cutting deep into the shrimp, but not all the way through, so that it opens up wide. The shrimp is split from the head all the way to the tail. Lightly season with salt and pepper and set aside in cold water.
- Set up your 3 plates for coating the shrimp. Flour first, batter then coconut in order.
- Pat dry the shrimp.
- Dip each in flour, then batter then roll into the coconut mixture.
- Set on the prepared baking sheet and freeze them for at least 2 hours or overnight.
- Pan Fry: fry in around 2 inches of oil for around 3 minutes on each side.
- Air Fry: set the air fryer on 400 to preheat air fry spray the shrimp with cooking oil for around 2 minutes on each side or until crispy.
- Baked: I set my shrimp on an oil sprayed foil or parchment paper then spray the shrimp with cooking spray oil.
- Bake at 400 degrees until crispy on the middle rack for around 8 to 10 minutes.
- Coconut Dipping Sauce with Pineapple
- 1/2 cup crushed pineapple (or pineapple juice)
- 1/4 cup cream of coconut
- 1 tablespoon of corn starch
- 1/4 cup cold water
- In a small saucepan combine these ingredients and simmer until it thickens.
- Orange Marmalade Sauce
- 1/2 cup orange marmalade
- 2 tablespoons Sweet Thai Chili Sauce
- cayenne pepper is optional for heat or add 1/4 teaspoon of horseradish
- Mix together add more or less heat to taste.
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More Recipes We Love
Seafood Scampi
Italian White or Red Chowder
Cioppino Fish Stew
Disclosure: This recipe was originally shared in 2009. It was edited and re-published in 2021
