Coconut Shrimp

with Marmalade Dipping Sauce

Note from Chef Ed:

One of my favorite things to do as a chef is to take a favorite recipe from a restaurant or region and re-create it at home. Having coconut shrimp in Hawaii was a fond memory that I wanted to make in my own kitchen. After much experimentation, I not only figured out how to make coconut shrimp that tasted like the best of the islands, but also found ways to improve upon it. And, of course, making it at home is a fraction of the price of this often pricey restaurant menu item.


1 pound small shrimp

flour for dredging

2 eggs

1 cup sweetened coconut flakes

1 cup panko bread

4 cups coconut oil for frying

salt and pepper to taste


Dipping Sauce:

1 jar of marmalade

¼ cup coconut rum

1 Tablespoon butter

red pepper flakes to taste

1. Prepare egg wash by combining eggs with ¼ cup water. Mix bread crumbs and coconut together.

2. Meanwhile, make dipping sauce. Combine all ingredients and simmer for 10 minutes until reduced to the desired thickness.

3. De-shell shrimp and season with salt and pepper. Heat coconut oil over high heat. Dredge shrimp in flour, dip in eggwash and the roll in coconut, then fry shrimp in batches until golden brown. Serve with marmalade dipping sauce.