Coconut Shrimp Orange Sauce: A Delicious & Easy Recipe

Coconut Shrimp with Orange Sauce: Prepare to be transported to a tropical paradise with every bite of this crispy, sweet, and savory delight! Imagine succulent shrimp, coated in a delicate, golden-brown coconut crust, drizzled with a vibrant, tangy orange sauce that perfectly balances the richness of the coconut. This isn’t just a recipe; it’s an experience.

While the exact origins of Coconut Shrimp with Orange Sauce are debated, it’s widely believed to be a modern fusion dish, drawing inspiration from classic coconut shrimp recipes found in Caribbean and Southeast Asian cuisines. The addition of the orange sauce elevates it to a whole new level, adding a zesty brightness that cuts through the richness and creates an irresistible flavor profile.

What makes this dish so universally loved? It’s the symphony of textures and tastes! The crispy, crunchy coconut coating gives way to the tender, juicy shrimp inside. The orange sauce provides a sweet and tangy counterpoint that keeps you coming back for more. Plus, it’s surprisingly easy to make at home, making it perfect for a weeknight dinner or a special occasion. Whether you’re looking for a crowd-pleasing appetizer or a satisfying main course, this Coconut Shrimp with Orange Sauce is guaranteed to be a hit!

this Recipe

Ingredients:

• For the Coconut Shrimp:
• 1 pound large shrimp (21-25 count), peeled and deveined, tails on
• 1 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Vegetable oil, for frying
• For the Orange Sauce:
• 1 cup orange juice, fresh squeezed preferred
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon orange zest
• Optional Garnishes:
• Chopped green onions
• Sesame seeds
• Orange slices

Preparing the Coconut Shrimp:

1. Prepare the Shrimp: First, make sure your shrimp are peeled and deveined. I like to leave the tails on for presentation and easy dipping, but you can remove them if you prefer. Pat the shrimp dry with paper towels. This is crucial for getting the breading to stick properly. Excess moisture will prevent the flour from adhering well.
2. Set up the Breading Station: This is key to an efficient breading process. You’ll need three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk the eggs until they are lightly beaten. In the third dish, combine the shredded coconut, panko breadcrumbs, salt, pepper, garlic powder, and onion powder. Mix these dry ingredients thoroughly. The panko breadcrumbs add a wonderful crispness that complements the coconut beautifully.
3. Bread the Shrimp: Now, for the fun part! Take each shrimp and dredge it in the flour, making sure to coat it completely. Shake off any excess flour. Next, dip the floured shrimp into the beaten eggs, ensuring it’s fully coated. Finally, dredge the shrimp in the coconut-panko mixture, pressing gently to help the mixture adhere. Make sure the shrimp is completely covered for maximum coconut flavor and crispy texture. Place the breaded shrimp on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze.
4. Chill the Breaded Shrimp (Optional but Recommended): Place the baking sheet with the breaded shrimp in the refrigerator for at least 30 minutes. This helps the breading set and prevents it from falling off during frying. If you’re short on time, you can skip this step, but I highly recommend it for the best results.

Making the Orange Sauce:

1. Combine the Sauce Ingredients: In a medium saucepan, whisk together the orange juice, rice vinegar, soy sauce, and honey. The combination of these ingredients creates a sweet, tangy, and savory flavor profile that perfectly complements the coconut shrimp.
2. Add Aromatics: Stir in the grated fresh ginger and minced garlic. These aromatics add depth and complexity to the sauce. If you like a little heat, add the red pepper flakes.
3. Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth. This slurry will be used to thicken the sauce. Make sure there are no lumps in the slurry before adding it to the saucepan.
4. Cook the Sauce: Bring the orange juice mixture to a simmer over medium heat. Gradually whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce thickens to your desired consistency. This usually takes about 2-3 minutes. Be careful not to overcook the sauce, as it can become too thick.
5. Finish the Sauce: Remove the saucepan from the heat and stir in the orange zest. The orange zest adds a bright, citrusy aroma and flavor to the sauce. Taste the sauce and adjust the seasonings as needed. You may want to add a little more honey for sweetness, soy sauce for saltiness, or rice vinegar for tanginess.
6. Keep Warm: Keep the sauce warm until ready to serve. You can place it in a small slow cooker on the warm setting or keep it covered on the stovetop over very low heat.

Cooking the Coconut Shrimp:

1. Heat the Oil: Pour enough vegetable oil into a large, deep skillet or Dutch oven to reach a depth of about 2 inches. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. If the oil is not hot enough, the shrimp will absorb too much oil and become greasy. If the oil is too hot, the shrimp will cook too quickly on the outside and remain undercooked on the inside.
2. Fry the Shrimp: Carefully add the breaded shrimp to the hot oil in a single layer, being careful not to overcrowd the pan. Overcrowding the pan will lower the oil temperature and result in soggy shrimp. Fry the shrimp for 2-3 minutes per side, or until golden brown and cooked through. The shrimp should be opaque and firm to the touch.
3. Drain the Shrimp: Remove the fried shrimp from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain off any excess oil. This helps to keep the shrimp crispy.
4. Repeat: Repeat the frying process with the remaining breaded shrimp, making sure to maintain the oil temperature.

Assembling and Serving:

1. Arrange the Shrimp: Arrange the fried coconut shrimp on a serving platter.
2. Drizzle with Sauce: Drizzle the warm orange sauce over the shrimp. You can also serve the sauce on the side for dipping.
3. Garnish (Optional): Garnish with chopped green onions, sesame seeds, and orange slices for added flavor and visual appeal.
4. Serve Immediately: Serve the coconut shrimp with orange sauce immediately while it’s hot and crispy. This dish is best enjoyed fresh.

Tips for Success:

• Don’t Overcrowd the Pan: When frying the shrimp, make sure not to overcrowd the pan. This will lower the oil temperature and result in soggy shrimp. Fry the shrimp in batches, ensuring that they have enough space to cook evenly.
• Maintain Oil Temperature: Use a thermometer to monitor the oil temperature and adjust the heat as needed to maintain a consistent temperature of 350°F (175°C).
• Pat the Shrimp Dry: Before breading the shrimp, pat them dry with paper towels. This will help the breading adhere better and prevent the shrimp from becoming soggy.
• Chill the Breaded Shrimp: Chilling the breaded shrimp in the refrigerator for at least 30 minutes helps the breading set and prevents it from falling off during frying.
• Adjust the Sauce to Your Taste: Taste the orange sauce and adjust the seasonings as needed to suit your preferences. You may want to add more honey for sweetness, soy sauce for saltiness, or rice vinegar for tanginess.
• Serve Immediately: Coconut shrimp is best served immediately while it’s hot and crispy.

Variations:

• Spicy Coconut Shrimp: Add a pinch of cayenne pepper or a dash of hot sauce to the coconut-panko mixture for a spicy kick.
• Pineapple Coconut Shrimp: Add diced pineapple to the orange sauce for a tropical twist.
• Baked Coconut Shrimp: For a healthier option, bake the breaded shrimp in the oven instead of frying. Preheat the oven to 400°F (200°C) and bake for 12-15 minutes, or until golden brown and cooked through.
• Air Fryer Coconut Shrimp: Air frying is another great way to make coconut shrimp healthier. Preheat your air fryer to 400°F (200°C) and cook for 8-10 minutes, flipping halfway through.

Serving Suggestions:

• Serve as an appetizer or a main course.
• Serve with a side of rice or noodles.
• Serve with a salad or steamed vegetables.
• Serve with a dipping sauce, such as sweet chili sauce or peanut sauce.

I hope you enjoy this recipe for Coconut Shrimp with Orange Sauce! It’s a delicious and easy dish that’s perfect for any occasion.

Conclusion:

This Coconut Shrimp with Orange Sauce recipe isn’t just another weeknight dinner; it’s a mini-vacation for your taste buds! The crispy, sweet coconut coating perfectly complements the succulent shrimp, and that vibrant orange sauce? It’s the star of the show, tying everything together with its tangy, slightly sweet, and utterly irresistible flavor. Trust me, once you try it, you’ll understand why I’m so excited to share this with you.

But why is this a must-try? Because it’s surprisingly easy to make! Forget complicated techniques and hard-to-find ingredients. This recipe uses simple steps and readily available items, making it perfect for busy weeknights or even a special weekend treat. Plus, the combination of textures and flavors is simply divine. You get the satisfying crunch of the coconut, the tenderness of the shrimp, and the zesty kick of the orange sauce – a symphony of deliciousness in every bite!

And the best part? It’s incredibly versatile! Looking for serving suggestions? Serve these golden-brown beauties as an appetizer with a side of extra orange sauce for dipping. Or, make it a complete meal by pairing them with fluffy coconut rice and steamed broccoli or asparagus. For a lighter option, try serving them over a bed of mixed greens with a light vinaigrette.

Want to get creative with variations? Absolutely! If you’re feeling adventurous, add a pinch of red pepper flakes to the orange sauce for a touch of heat. Or, try using different types of shrimp – jumbo shrimp for a more substantial bite, or smaller shrimp for a quick and easy snack. You could even experiment with different coatings, like panko breadcrumbs or almond flour, for a unique twist. For a tropical flair, add some pineapple chunks to the orange sauce. The possibilities are endless!

I truly believe that this Coconut Shrimp with Orange Sauce will become a new favorite in your household. It’s a crowd-pleaser, it’s easy to make, and it’s absolutely delicious. So, what are you waiting for? Gather your ingredients, put on some music, and get cooking!

I’m so confident that you’ll love this recipe, and I can’t wait to hear about your experience. Did you try any variations? What did you serve it with? What did your family think? Share your photos and stories in the comments below! I’m always looking for new ideas and inspiration, and I love connecting with fellow food lovers.

Don’t be shy – give this recipe a try and let me know what you think. Happy cooking! I hope you enjoy this Coconut Shrimp with Orange Sauce as much as I do. It’s a guaranteed winner!