Baked Coconut Shrimp with Orange Marmalade Dipping

Name: Baked Coconut Shrimp with Orange Marmalade Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Panko Bread Crumbs (Japanese Style Bread Crumbs); 1/2 teaspoons Salt; 1 teaspoon Onion Powder; 1 teaspoon Garlic Salt; 1/2 teaspoons Cayenne Pepper; 1 teaspoon White Sugar; 1 pinch White Pepper; 2 whole Eggs, Beaten, Or More As Needed; 1/2 cups Dry, Shredded Flake Coconut (baking Coconut); 24 whole Large Raw Shrimp, Peeled And Butterflied; 1/2 cups Orange Marmalade; 1/4 cups Dijon Style Mustard; 1/4 cups Honey; 1/4 teaspoons Hot Pepper Sauce

Servings: persons

1/2 cups Panko Bread Crumbs (Japanese Style Bread Crumbs)
1/2 teaspoons Salt
1 teaspoon Onion Powder
1 teaspoon Garlic Salt
1/2 teaspoons Cayenne Pepper
1 teaspoon White Sugar
1 pinch White Pepper
2 whole Eggs, Beaten, Or More As Needed
1/2 cups Dry, Shredded Flake Coconut (baking Coconut)
24 whole Large Raw Shrimp, Peeled And Butterflied
1/2 cups Orange Marmalade
1/4 cups Dijon Style Mustard
1/4 cups Honey
1/4 teaspoons Hot Pepper Sauce

1
Preheat oven to 425 degrees F. Also prepare a baking sheet by spraying it with cooking oil, or covering it with parchment paper.
2
Stir the panko, salt, onion powder, garlic salt, cayenne, sugar, and white pepper together in a bowl.
3
Set aside.
4
In another smaller bowl, lightly beat the eggs.
5
In a third bowl, place the shredded/flaked coconut.
6
Holding the shrimp by their tails, dip first into the beaten egg, then in the panko mix to lightly coat, then dip back in the egg, and finally roll in the coconut.
7
Lay the shrimp on the prepared baking sheet.
8
Depending on the size and number of shrimp youre making, you may need to use one more egg.
9
Bake on the middle rack at 425 degrees F for 15 minutes, or until coconut is lightly toasted (light golden-brown).
10
Turn the shrimp halfway through baking.
11
For the orange marmalade dipping sauce, combine marmalade, mustard, honey and hot sauce in a small bowl.
12
Mix well and refrigerate.
13
Serve the shrimp and dipping sauce side-by-side.

4503

kcal

Calories

492

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cups Panko Bread Crumbs (Japanese Style Bread Crumbs), 1/2 teaspoons Salt, 1 teaspoon Onion Powder, 1 teaspoon Garlic Salt, and more.

Yes, Baked Coconut Shrimp with Orange Marmalade Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Coconut Shrimp with Orange Marmalade Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions