Coconut Shrimp with an Easy Two Ingredient Dipping Sauce  

Coconut Shrimp with an Easy Two Ingredient Dipping Sauce  

There’s nothing like the sweet taste of coconut crusted shrimp baked to perfection and served with a sweet and tangy two ingredient sauce for a mid week dinner.

My kids are busy and I don’t always have time to fix a family dinner.

Many nights I’m on the hunt for easy and healthy dinners that are quick to prepare.

Coconut Shrimp

Shrimp is a favorite in our home.

We love it on the grill, on the salt block or thrown in pasta with a squeeze of lemon and fresh Parmesan cheese.

Juicy breaded shrimp with a delicious sauce is just as easy to make and this simple recipe is tastier than Red Lobster, Joe’s Crab shack or Outback steakhouse.

Ingredients for coconut crusted shrimp       

This recipe combines simple ingredients of Panko breadcrumbs and sweetened coconut flakes which gives the shrimp a crunchy, crispy texture. Here is what you’ll need to make this delicious coconut shrimp recipe.

Large fresh shrimp

Panko bread crumbs

Sweetened or unsweetened coconut flakes

Cornstarch

Eggs or egg whites. This recipe calls for egg whites.

Orange or apricot marmalade 

Dijon mustard

How to cook coconut shrimp

In the oven. This easy recipe is delicious fried but if you’re in search of a healthier version, 20 minutes in the oven results in sweet and crunchy coconut shrimp with little cleanup. Scroll down for the printable recipe card.

In a large skillet. On the stove top in a large skillet allows for a shallow fry and easy flipping once the shrimp begin to turn golden brown. Cook the shrimp for 5-6 minutes a side at medium-high heat. 

In an air fryer. I love my air fryer because the results are always amazing. Air fry these battered shrimp at 400 degrees F for five to six minutes, shaking the basket halfway. 

In a deep fryer. Use a deep fryer if you prefer a deep frying result with crisp coconut coating. For fried shrimp, it takes about 6 minutes per batch with hot oil temperature around 400 degrees.

Prepare the shrimp    

You’ll want to purchase raw shrimp with or without the shell. 

Clean the shrimp ahead of time and devein shrimp leaving the tails intact or removing according to your preference. 

Leave the tails on for a pretty party presentation. These coconut shrimp make the perfect appetizers.

Mix together the cornstarch and salt in a small bow, the breadcrumbs and coconut in a second shallow bowl and a third bowl with frothed egg whites.

Using an assembly line process, dip the shrimp into the three bowls to well coat each shrimp.

Place shrimp in a single layer onto a prepared baking sheet, into an air fryer, deep fryer or skillet to cook.

Once the crispy coconut shrimp has browned place the cooked shrimp on a platter to serve.

Make the dipping sauce recipe

My two ingredient recipe is so easy and in most cases the ingredients are already stocked in the pantry and fridge. 

We love apricot or orange marmalade for this sweet dipping sauce to go with the coconut coated shrimp.

Simply mix in a teaspoon of mustard to taste into a half cup of marmalade.

Sweet marmalade is also delicious mixed with a thai sweet chili sauce.

My kids prefer a simple cocktail sauce. There are many store bought options available at the grocery store as well.

Baked coconut shrimp on a baking sheet.

Other favorite appetizers

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A hand dipping a coconut shrimp into a dipping sauce

Coconut Shrimp with an Easy Two Ingredient Dipping Sauce

Ali Randall
There’s nothing like the sweet taste of coconut crusted shrimp baked to perfection and served with a sweet and tangy two ingredient sauce for a mid week dinner.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 pound raw large jumbo shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/3 cup cornstarch
  • 2 egg whites, beaten until frothy
  • 1 cup shredded coconut
  • 1 cup Panko breadcrumbs
  • 1/2 cup orange or apricot marmalade
  • 1 teaspoon Dijon mustard

Instructions
 

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Mix the cornstarch and salt in a small bowl. Beat the egg whites in a second bowl until frothy.  
  • In a third bowl, combine the breadcrumbs and coconut.
  • Working in an assembly line fashion, toss the shrimp in the cornstarch mixture, then dip the shrimp into the egg whites and then dredge the shrimp in the breadcrumb and coconut mixture until the shrimp is heavily coated on both sides.
  • Place the shrimp on the parchment lined baking sheet and bake for 15 to 20 minutes or until the coating is crispy and brown.
  • In a dipping bowl, mix together the Dijon mustard and add in the marmalade until the taste is sweet and tangy enough to your liking. Serve with the shrimp.
Keyword How to make coconut shrimp sauce

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10 thoughts on “Coconut Shrimp with an Easy Two Ingredient Dipping Sauce  ”

  • Love coconut shrimp and yours looks incredible! Sounds amazing paired with the apricot marmalade.

  • I have recently started eating meat and always looking for new ways to try it. This looks so good and baked which is plus!

  • Yum…This is right up my alley! These look perfect and simple to make. Bookmarking to try soon.

  • You’re right, I always fry mine in a bit of olive oil because I like them crispy but don’t want the shrimp to be overcooked. Your look super crispy! Always looking for ways to cut fat and calories. Thanks for the inspiration Ali!

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