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Coconut Shrimp with Orange Ginger Marmalade Sauce

Author: Jennifer Locklin


  • 1 lb Medium to Large Fresh Shrimp peeled, deveined & butterflied
  • 2 Eggs
  • 1/4 C. Water
  • 2/3 C. Corn Starch
  • 7 oz. Package Flaked Coconut small flake if possible
  • 1 Tbsp. Sugar
  • 1 tsp. Salt
  • 1/2 C. Flour


  • Mix eggs and water. Set aside.
  • Place 1/3 cup of cornstarch in a bowl for dusting the shrimp.
  • Mix in separate bowl 1/3 cup (the remainder) of cornstarch, coconut, sugar, salt, and flour, blend well.
  • Heat oil for deep frying.
  • Roll shrimp in cornstarch, then in egg wash, then finally roll in coconut mixture.
  • Place shrimp in hot oil and deep fry until done.
  • Shrimp will float to the top when cooked.