For our next Lenten recipe, today I’m sharing a recipe for coconut shrimp with a tangy orange marmalade and honey mustard dipping sauce. I love coconut and I really love the sweet and tangy dipping sauce that goes with this coconut shrimp.
I’ve made coconut shrimp before and fried it, which is the traditional way it’s often served at restaurants, but lately haven’t made it much since we’ve been trying to eat healthier. When I was trying to think of recipes to make for Lent, I kept thinking of coconut shrimp and knew I had to find a way to bake it. I googled recipes and found several different methods using an egg wash, whipped egg whites, panko, no panko, and more. I tried what I thought were the top four variations and came up with this recipe. It’s easy, yummy, and I don’t even miss having it fried.
Of course, the dipping sauce is one of the best parts. But the best part is that it’s the fact that you can make this in less than 20 minutes.
Here’s what you need:
I like to use tail off shrimp for this recipe. The tail makes a good handle for dipping but it’s nice to be able to pop the entire shrimp into your mouth. Use whatever you like, just make sure it’s been peeled and deveined first.
Start by setting up your breading station. From right to left, the first bowl has cornstarch, a little paprika and salt. Then beat together an egg and a splash of dairy – I had half and half in my fridge but milk would also work. The final bowl has a mixture of 2 parts panko to 3 parts shredded coconut.
Lightly dredge the shrimp in the cornstarch and shake off the excess.
Then dip in the egg mixture and allow the excess to drip off.
Dip in the coconut-panko mixture, pressing lightly so it adheres to the entire shrimp.
Place the shrimp on a baking sheet lined with parchment paper.
Bake at 450 degrees for 8-10 minutes. I used large (41-50 count) shrimp, if you use larger increase the baking time a minute or two.
While the shrimp is baking mix together the dipping sauce. I used a ¼ c orange marmalade to 1 T honey mustard. Like all things though feel free to taste and adjust to your liking.
Serve the shrimp hot with the dipping sauce. Enjoy!
We used this as a meal during Lent with a side of home fries, but it also makes a fantastic appetizer!
- ¼ c cornstarch
- ½ t paprika
- Pinch salt
- 1 egg
- 2 T milk
- ¾ c shredded coconut
- ½ c panko
- 6 oz large shrimp, peeled and deveined
- ¼ c orange marmalade
- 1 T honey mustard
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- Set up your breading station with 3 bowls. In the first bowl, mix together cornstarch, paprika, and salt. In the second bowl beat together egg and milk. In the last bowl mix the coconut and panko.
- Dip the shrimp in the cornstarch and shack off the excess. Dip in egg mixture. Finally dip in coconut mixture and press to adhere to the entire shrimp. Place on baking sheet and repeat until all shrimp are breaded.
- Bake at 450 degrees for 8-10 minutes. In my experience the shrimp has been cooked perfectly when the coconut begins to brown.
- While the shrimp is baking mix together the orange marmalade and honey mustard. Adjust amounts to suit your taste.
- Serve shrimp hot with the dipping sauce. Enjoy!
This sounds like a great recipe! One thing you might consider; since shrimp cook so quickly, the panko/coconut isn’t in the oven long enough to get sufficiently toasted. One solution is to shake the panko in a bag with about a teaspoon of vegetable oil, then spread it out on a rimmed baking sheet along with the coconut. Pop it in the oven, and let the panko & coconut toast a bit (stir every couple of minutes – ovens have hot spots and if you don’t stir, some areas will burn while others barely color). Once the panko/coconut is lightly toasted, let cool to room temp then proceed with coating the shrimp. This technique works for other thin cuts coated in panko that cook quickly, such as chicken tenderloins, too!
Thanks for the feedback! You are absolutely right that pre-toasting the coconut will give you a much nicer toasty look for the shrimp. I have also successfully toasted coconut in the microwave, stirring every minute or as it gets closer 30 seconds.