Golden, Sweet And Crispy Coconut Shrimps

Milena Kukurekovic
Coconut shrimp is always a crowd-pleaser. Who doesn’t like crumbed, fried shrimp? Especially shrimp dipped in batter and rolled in an aromatic blend of shredded coconut. A crispy, fried appetizer that is so easy and incredibly delicious. 

We all know coconut shrimp is a delectable summer appetizer, but did you know it's also really simple to make yourself? For those of you who have never had it before, coconut shrimp is basically shrimp rolled in coconut and fried to a delicious crisp. And you will be shocked at how easy it is to make! Our coconut shrimp recipe is unlike any others that you’ve tried before. The shrimp are sweet and juicy, while the coconut crust is crispy – without being greasy. AND easier than ever to serve at your next event thanks to our fabulous palm leaf bowls.

This crispy coconut shrimp recipe with orange marmalade dipping sauce will have your guests happy they RSVP'd. Each steamer fits one serving (3 pieces) of shrimp, so it's great for guests to grab and go. They're the perfect size to hold, and the lid fits nicely underneath to collect crumbs that fall through the steamer grate. Your guests might just ask to take one home with them even after all the shrimp have been devoured. Serve this coconut shrimp at your next summer party, and WE guarantee they will be the first thing to go.

What you need:

Crispy Coconut Shrimp (Serves 8, 3 shrimp per serving): 

  • 1/4 teaspoon ground red better
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 2 large egg whites
  • 3/4 cup panko breadcrumbs
  • 1/2 cup sweetened flaked coconut
  • tablespoon canola oil
  • 1 1/2 lbs shrimp, peeled and deveined


Orange Marmalade Sauce (1 Tbsp sauce per serving): 


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Crispy Coconut Shrimp

  • Combine ground red pepper, flour, and salt in a large plastic bag.
  • Whisk egg whites together with 2 tablespoons water in a shallow dish.
  • Mix panko, coconut, and oil in a separate plate.
  • Place shrimp in a bag with flour mixture and shake to coat. Dip shrimp in egg mixture, and then roll in coconut mixture.
  • Coat baking rack with cooking spray. Put shrimp on the rack and bake at 375 degrees for 5 to 7 minutes or until golden brown.


Orange Marmalade Sauce

  • Stir orange marmalade, lemon juice, whole grain mustard, and 1/4 teaspoon ground red pepper in a bowl.
  • Place 3 shrimp in each bowl and close the lid. Divide the sauce among the mini cube cups.




  • If you’re looking for a way to reheat the leftover coconut shrimp, I like to do so in an air fryer on the ‘reheat’ setting or in a traditional oven (at 400ºF) for about 6-10 minutes.



Coconut shrimp makes a fabulous finger food for a party but can be prepared as a quick dinner too. And don't forget the wine. Always wine served in fabulous Smarty's Plastic Party Barware and Disposable Stemware Collection. ENJOY!


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