Jingle Bell Rock Shrimp

jingle bell rock shrimp
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 cup panko
  • 1 cup sweetened shredded coconut
  • 1 pound rock shrimp or peeled, deveined medium shrimp
  • 3 tablespoons flour
  • 1/4 teaspoon (or less) cayenne
  • 4 egg whites, beaten
  • 1/2 cup red currant jelly
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 1 cup canola oil
  • Lemon wedges, for serving


In a large bowl, toss the panko and coconut. Pat the shrimp dry. In a medium bowl, toss the shrimp with the flour and cayenne.

Line a baking sheet with wax paper. Working with one shrimp at a time, dip in egg white, then coat with the panko mixture, patting to adhere. Transfer to the baking sheet. Repeat with the remaining shrimp.

In a small bowl, stir the jelly, sriracha, soy sauce and 1 tbsp. warm water.

In a large skillet, heat 1/2 cup of the oil over medium. When the oil shimmers, add half the shrimp and cook until golden, 2 to 3 minutes per side. Transfer the shrimp to paper towels to drain; sprinkle lightly with salt. Wipe out the pan and repeat with the remaining oil and shrimp.

Transfer the shrimp to a platter. Serve with sauce and lemon wedges.