These are the kind of fried shrimp you crave when you’re on a beach holiday! And in this case, you don’t even need the beach! Dockside Shrimp are crispy and crunchy, with a sweet coconut crust surrounding a beautifully cooked savory shrimp! With a jammy, spicy sauce for dipping and diving, Dockside Shrimp will whisk your taste buds away to a tropical paradise!


  • 1/3 cup all-purpose flour or whole-wheat flour, spooned and leveled
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 large eggs, beaten
  • 3/4 cup panko breadcrumbs
  • 1 cup sweetened shredded coconut
  • 1 pound raw large shrimp, peeled and deveined, tails attached
  • 3–4 tablespoons vegetable or olive oil, plus more, to taste
  • 1 tablespoon cilantro, optional, finely chopped
  • 3 tablespoons Thai chili sauce
  • 6 tablespoons orange jam or preserves, can substitute peach or apricot


Step 1 –In a medium bowl, add the flour, the salt, and the pepper, and whisk to combine.

Step 2 –In a second medium bowl, add the beaten eggs.

Step 3 –In a third medium bowl, add the panko and the coconut and whisk to combine.

Step 4 –Dip the shrimp into the flour mixture, then into the eggs, and then into the breadcrumb mixture, in that order. Make sure to be generous when coating the shrimp in the breadcrumb mixture and press gently to adhere.

Step 5 –Transfer the coated shrimp to a clean plate and repeat until all of the shrimp are coated.

Step 6 –In a large skillet over medium heat, add 3-4 tablespoons of the oil. Make sure there is enough of the oil to cover the entire bottom of the skillet.

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Step 7 –Working in batches of 7-8 at a time, fry the shrimp until they are golden-brown and they reach an internal temperature of 145 degrees F, about 2-3 minutes per side.

Step 8 –Transfer the cooked shrimp to a clean, paper-towel-lined plate and sprinkle them with the cilantro.

Step 9 –Repeat this process with the remaining shrimp and the remaining cilantro until all of the shrimp is cooked. Add more of the extra oil, as needed, to keep the bottom of the pan covered.

Step 10 –In a small bowl, add the Thai chili sauce and the orange jam and stir until well-combined.

Step 11 –Serve the shrimp with the chili sauce mixture.