If you are looking for a dish that perfectly balances tropical sweetness with a spicy kick, you will absolutely fall in love with this Crispy Fried Coconut Shrimp with Orange Marmalade Chili Dip Recipe. This dish features tender shrimp enveloped in a golden, crunchy coconut and panko breadcrumb coating that delivers an irresistible texture with every bite. Paired with a zesty and sweet orange marmalade chili dip, it’s a combination that awakens the taste buds and turns any meal into a festive occasion. Whether you’re entertaining guests or indulging in a special treat, this recipe is guaranteed to impress and satisfy.

Crispy Fried Coconut Shrimp with Orange Marmalade Chili Dip Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a vital role in creating the perfect balance of flavor and texture, and the best part is how simple they are to find and prepare. From the crunchy panko to the fragrant shredded coconut, each element shines through in the finished dish.

Shrimp (1 lb, peeled and deveined): Fresh or thawed shrimp provide the juicy base for this dish and absorb flavors beautifully.
Panko Breadcrumbs (1/2 cup): These light, flaky breadcrumbs add the signature crunch that makes this shrimp unforgettable.
Shredded Coconut (1/2 cup): Sweet and toasty, the coconut creates that tropical flair and extra texture.
All-purpose Flour (1/4 cup): A light coating helps the egg adhere to the shrimp, ensuring an even crust.
Eggs (2 large): Beaten eggs form the adhesive layer to hold the crunchy coatings firmly in place.
Salt: Enhances natural flavors and seasons the coating perfectly.
Pepper: Adds a gentle hint of warmth that balances the sweetness from the coconut.
Vegetable Oil: For frying; it’s neutral in flavor and heats evenly for a beautifully golden crust.
Orange Marmalade (1/2 cup): Adds a bright, citrusy sweetness to the dip.
Chili Sauce (1/4 cup): Brings a spicy punch that perfectly offsets the marmalade’s sweetness.

How to Make Crispy Fried Coconut Shrimp with Orange Marmalade Chili Dip Recipe

Step 1: Prepare Your Shrimp

Begin by peeling and deveining your shrimp if they aren’t already prepped. This step ensures that every bite is clean and tender. Pat each shrimp dry thoroughly using paper towels—this is crucial for helping the flour and coatings stick well and to achieve that perfect crunch when frying.

Step 2: Mix the Egg Wash

In a shallow bowl, beat the two large eggs together with a pinch of salt and pepper. This egg wash acts as the glue that will hold your delicious crunchy coating firmly on each shrimp, so it’s important to get this step right for that satisfying texture.

Step 3: Combine the Coating Mixture

In a separate bowl, mix the panko breadcrumbs and shredded coconut, then season with salt and pepper. The toasted coconut imparts a sweet, nutty flavor, while the panko keeps everything crispy and light. This combination is what makes this recipe truly unique and addictive.

Step 4: Dredge the Shrimp

Take one shrimp at a time and dredge it lightly in flour, shaking off the excess. Next, dip it into the egg wash, allowing the extra to drip off before pressing it firmly into the panko-coconut mixture. Repeat for all shrimp, ensuring each one is thoroughly coated. This triple-layer technique locks in maximum crispiness.

Step 5: Fry Until Golden

Heat your vegetable oil in a frying pan over medium-high heat until shimmering. Carefully lay the shrimp in the hot oil without overcrowding so they fry evenly. Cook each side for about 2 to 3 minutes or until the coating turns a gorgeous golden brown. The aroma at this stage will get your taste buds tingling!

Step 6: Drain Excess Oil

Once cooked, transfer the shrimp onto a paper towel-lined plate to absorb any extra oil. This keeps every bite light and perfectly crispy instead of soggy.

Step 7: Make the Orange Marmalade Chili Dip

While the shrimp are frying, whisk together the orange marmalade and chili sauce in a small bowl. This dip is the star companion to the crispy fried coconut shrimp, offering a luscious balance of sweet, tangy, and spicy flavors that complement each crispy bite beautifully.

Step 8: Serve and Enjoy!

Arrange the crispy shrimp on a serving platter alongside the vibrant dip. This dish is best enjoyed hot so each bite keeps that golden crunch and delightful flavor contrast.

How to Serve Crispy Fried Coconut Shrimp with Orange Marmalade Chili Dip Recipe

Garnishes

Add a burst of color and freshness with garnishes like finely chopped cilantro, thin slices of fresh red chili, or a sprinkle of toasted sesame seeds. These little touches not only make the presentation pop but bring extra layers of aroma and texture.

Side Dishes

Pair this shrimp with light and refreshing sides such as a crisp green salad, coconut rice, or a simple cucumber slaw. These accompaniments balance the richness of the fried shrimp and keep your meal feeling bright and satisfying.

Creative Ways to Present

Serve the shrimp skewered for a fun appetizer twist or plate them alongside some tropical fruit salsa for a playful, island-inspired feast. You can also line a serving tray with banana leaves to amp up the tropical vibe and wow your guests with presentation.

Make Ahead and Storage

Storing Leftovers

Leftover crispy fried coconut shrimp can be stored in an airtight container in the refrigerator for up to two days. To maintain the best texture, place a paper towel at the bottom to absorb moisture and prevent sogginess.

Freezing

If you want to freeze leftovers, it’s best to do so before frying. Coat the shrimp completely, lay them in a single layer on a baking sheet, and freeze until solid. Then transfer to a freezer-safe bag. You can fry them directly from frozen, adding a couple of extra minutes to the cooking time.

Reheating

To reheat and keep the shrimp crispy, use an oven or air fryer at 350°F for about 5-7 minutes. Avoid microwaving as it tends to make the coating soggy and less enjoyable.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw them completely, pat them dry thoroughly, and proceed as directed. Dry shrimp are essential for the coating to stick and crisp up nicely.

Is there a gluten-free option for this recipe?

Yes, you can swap the all-purpose flour for a gluten-free alternative and ensure your panko breadcrumbs are gluten-free as well. The rest of the ingredients naturally work well for gluten-sensitive diets.

Can I bake the shrimp instead of frying them?

You can! Baking at 400°F for about 12-15 minutes will still yield a tasty shrimp with a golden coating, but the texture will be less crunchy compared to frying.

How spicy is the orange marmalade chili dip?

The dip strikes a lovely balance between sweet and mildly spicy. You can adjust the chili sauce amount to suit your heat preference or add a pinch of cayenne for extra kick.

Can this recipe be doubled for a larger crowd?

Definitely. The ingredients scale easily, and frying in batches ensures the shrimp cook evenly and maintain their crispness without overcrowding the pan.

Final Thoughts

This Crispy Fried Coconut Shrimp with Orange Marmalade Chili Dip Recipe is one of those dishes that brings instant joy to the table. The combination of crunchy, sweet, and spicy flavors makes it perfect for any occasion — from casual family dinners to elegant gatherings. I encourage you to try it soon and discover why it has become such a beloved favorite. Once you do, it will no doubt become a go-to recipe that you’ll want to share again and again.