Coconut Shrimp with Spicy Dipping Sauce

Dredge shrimp in flour, egg, and coconut before grilling them on a panini press. Serve with a tangy orange sauce for dipping.

Serves: 2Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 2


  • 2 Tbsp. olive oil
  • ⅔ cup orange marmalade
  • 2 tsp. Dijon mustard
  • 1 tsp. horseradish
  • ¼ cup all-purpose flour
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 large eggs
  • ½ cup shredded coconut
  • 12 jumbo shrimp (½ lb.), peeled and deveined


  • In a small bowl, whisk together a tablespoon of olive oil, the marmalade, mustard, and horseradish. Mix well.
  • Preheat the panini press. In a shallow bowl, mix the flour with salt and pepper. In another shallow bowl, beat the eggs. In a third shallow bowl place the coconut. Dredge the shrimp in the flour mixture, dip into the eggs, and then coat with the coconut.
  • Brush the heated press with a tablespoon of oil. Place coated shrimp on the press, close lid, and cook for 2–4 minutes.
  • Remove shrimp from the press and serve warm with a bowl of the dipping sauce.