• 1 pound shrimp, peeled and deveined (preferably 16–20 shrimp, or larger)
• 1 cup unsweetened shredded coconut
• ⅓ cup panko breadcrumbs
• Momofuku Chili Crunch
• ½ cup flour
• 1 egg
• ½ cup orange marmalade
• 3 tablespoons Momofuku Soy Sauce
• scallions, basil, lime (optional), for garnish

Heat oven to 425°F. Season shrimp with Kosher salt (about ½ teaspoon) and set aside.

(Optional: if you have a sheet pan with a wire rack, coat the wire rack in cooking spray or neutral oil and place on the sheet pan. Otherwise place a piece of parchment paper on a sheet pan.)

Prepare three bowls for dredging. Combine 1 cup coconut, ⅓ cup panko breadcrumbs, and 2 tablespoons of Momofuku Chili Crunch in the first bowl. Season with Kosher salt, and using your hands, stir the chili crunch into the coconut mixture. (Be sure to use a good mixture of oil and crunch with your Chili Crunch, and you’ll want all the coconut and breadcrumbs to be thoroughly coated.)

In a separate bowl, add egg and a few teaspoons of water. Whisk to combine. In a third bowl, add ½ cup flour.

Bread the shrimp by dragging first through the flour, shaking off any excess. Then, thoroughly dunk in the egg, and finally in the coconut breadcrumb mixture. Be sure to thoroughly coat the shrimp at each step, so each piece of shrimp has a thick coconut coating. Place on the sheet pan.

Roast for 8–12 minutes, depending on the size of your shrimp, until the shrimp is cooked through and your coconut is crisped.

While the shrimp is roasting, prepare the glaze. In a small saucepan over medium–low heat, add ½ cup orange marmalade, 1 tablespoon of Momofuku Chili Crunch, and 3 tablespoons of Momofuku Soy Sauce. Stir until the marmalade is fully dissolved (about 1 minute), then remove from the heat.

To serve, drizzle the glaze over the shrimp, or use as a sauce for dunking. Serve with fresh lime wedges, basil, or scallions, if desired.