Coconut Shrimp with Orange Marmalade

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Recipe Courtesy of

Servings: 4-6 servings
Prep Time: 10 min
Cook Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

oil for frying
salt and pepper to taste
2 dozen large shrimp (peeled and de-veined)
4   large eggs, beaten
2 cup all-purpose flour
2 cup bread crumbs
2 cup grated or shredded sweetened coconut
1/2 cup orange marmalade
1 to 2 tablespoon dark rum


In a large bowl, combine coconut and bread crumbs and season with salt and pepper.  Place flour, eggs, and bread crumb mixture into 3 separate bowls.  Dredge the shrimp in flour and shake off excess.  Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess.  Finally, coat the shrimp thoroughly with the bread crumb mixture.  Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry.  In a large Dutch oven, heat oil to 350 degrees.  Fry the shrimp in batches until golden brown and cooked through.  Be careful not to overcrowd shrimp in the oil while frying.  Drain on paper towels.

Make a dipping sauce by heating the marmalade over low heat.  Thin with rum as desired.

Show: Paula's Home Cooking
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Reader Comments:


By Anonymous on August 27, 2010


Amazing! My first time to make coconut shrimp and everyone loved fam wants it again already. The only thing I changed was I used panko bread crumbs instead of regular. Great recipe, thanks Paula!

By Anonymous on December 21, 2009

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