Oven Coconut Shrimp with Marmalade Glaze

by: Chef Mike Shannon

Compatible Wolf Appliances:


Coconut shrimp is a crunchy crowd favorite. This version utilizes the Wolf Convection Oven to keep the mess to a minimum. Serve with this easy sauce for a perfect appetizer.

Prep Time
Cook Time




  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 3 eggs
  • 1 cup unsweetened shredded coconut
  • 1/2 cup Panko breadcrumbs
  • 1 pound (21 to 25 count) shrimp, peeled and deveined
  • oil-based non-stick spray
Marmalade Glaze
  • 1/2 cup orange marmalade
  • 1/4 cup honey
  • 1/4 cup dijon mustard
  • 2-3 dashes of hot sauce, to taste


Set an oven rack to position 3. Preheat the Wolf Convection Oven to 400°F on Convection Mode. Line a sheet pan with foil and set a wire rack on top. Spray with non-stick spray.

In a pie plate or other shallow dish, whisk together flour, spices, salt, and sugar. In a small bowl, beat eggs with 2 tablespoons of water. In another pie plate, combine coconut and Panko.

Working with several shrimp at a time, drop them into the flour mixture and gently shake the dish back and forth to coat. Shake the excess flour from the shrimp. Dip the shrimp into the eggs, turning to coat well, and allow the excess to drip off. Drop the shrimp into the coconut Panko mixture and press the coconut lightly to adhere. Shake off any excess coconut and place the shrimp on the greased wire rack. Repeat with the remaining shrimp.

Lightly spray the shrimp with the oil spray. Bake for 8 minutes or until golden brown. While the shrimp is cooking, combine the glaze ingredients in a small bowl and stir well. Serve the shrimp warm with the marmalade glaze on the side for dipping.