Golden Coconut Shrimp with Pineapple-Marmalade Dip

By Sprig Originals ✓ · cooked up in Sprig

Jumbo shrimp in a crackly coconut-panko crust, fried low and slow at 325°F so the sweetened coconut turns amber instead of black. A two-minute pineapple and orange marmalade dip with lime and a whisper of chili does the rest — the same appetizer you'd order at a beach-shack bar, made for a Tuesday night kitchen.

Ingredients

• 1 lb jumbo shrimp (16–20 count), peeled and deveined, tails on
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

• 3/4 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 2 large eggs
• 2 tbsp cold water
• 1 1/2 cups sweetened shredded coconut
• 1 cup panko breadcrumbs

• 1/2 cup orange marmalade
• 1/3 cup canned crushed pineapple, drained
• 1 tbsp fresh lime juice
• 1 tsp Dijon mustard
• 1/4 tsp crushed red pepper flakes
• 1 pinch kosher salt

• 6 cups neutral oil, such as canola or peanut
• 1 lime, cut into wedges
• 2 tbsp chopped fresh cilantro (optional)

Instructions

1. Make the dip first: stir the orange marmalade, drained crushed pineapple, lime juice, Dijon, red pepper flakes, and a pinch of salt together in a small bowl. If the marmalade is very stiff, microwave the mixture for 15 seconds and stir smooth. Set aside at room temperature — it tastes best not fridge-cold.
2. Pat the shrimp completely dry with paper towels. Working one at a time, lay each shrimp on the cutting board and cut a shallow slit down the curved back, about 1/4 inch deep, then press it flat with your palm so it butterflies open and lies straight. Season all over with 1/2 teaspoon salt and the black pepper.
3. Set up three shallow dishes. In the first, whisk the flour with 1 teaspoon salt, garlic powder, and cayenne. In the second, beat the eggs with 2 tablespoons cold water. In the third, toss the sweetened coconut and panko together with your fingers until evenly mixed — the panko is what keeps the sugary coconut from scorching on its own.
4. Bread the shrimp: holding it by the tail, dredge in the seasoned flour and shake off all excess, dip in the egg and let the drips fall away, then press firmly into the coconut-panko mixture, scooping the coating over the top and pressing so it sticks. Set on a wire rack or parchment-lined tray. Repeat with all shrimp, then let them rest 10 minutes so the coating sets.
5. Pour the oil into a heavy Dutch oven or deep skillet to a depth of about 2 inches and heat over medium to 325°F on a clip-on thermometer. This is lower than standard fry temperature and it matters: sweetened coconut goes from golden to burnt in under a minute at 350°F or above.
6. Fry in batches of 4 or 5 shrimp, never crowding the pot. Cook 2 to 2 1/2 minutes total, turning once at the halfway mark, until the coating is deep golden and the shrimp are opaque and curled. Adjust the burner between batches to hold the oil between 320°F and 330°F.
7. Lift the shrimp out with a spider or slotted spoon and drain on a wire rack set over a sheet pan (paper towels alone will steam the bottoms soft). Sprinkle immediately with a little salt.
8. Pile the shrimp on a platter, scatter with cilantro if using, and serve hot with the pineapple-marmalade dip and lime wedges alongside. They are at their best within 10 minutes of frying.

Chef's tips

Nutrition (per serving, estimated)

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