top of page

Coconut Shrimp

4 Servings


1 cup Panko

1 cup shredded coconut

1 pound shrimp, cleaned and deveined

salt/pepper to taste

1/2 cup flour

2 large eggs, beaten with 2 Tbsp. water

oil for frying

orange marmalade for serving


Combine the Panko and coconut in a medium bowl. Season the prepared shrimp. Dredge the shrimp in the flour; then in the beaten egg; and then coat with the Panko-coconut mixture. You can lay them on a piece of parchment paper as you get them coated.


Heat the oil on medium high heat—not too hot because you don’t want to burn the coconut. Cook until golden brown on both sides. Serve with orange marmalade for dipping.









bottom of page