Description
Crispy and flavorful Coconut Shrimp coated in a crunchy coconut-panko crust, served with a sweet and tangy dipping sauce, perfect for a delightful appetizer or snack.
Ingredients
Units
Scale
Ingredients
- 1 lb large shrimp (21-25 count, peeled and deveined with tails left on)
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 large eggs (beaten with a fork)
- 1 1/2 cups sweetened shredded coconut (*)
- 1/2 cup panko bread crumbs
- light olive oil (or vegetable oil or coconut oil)
- 1 lime (cut into wedges, to serve)
- 1/4 cup sweet chili sauce
- 1/4 cup apricot preserves or apricot fruit spread
Instructions
- Preparation: Rinse shrimp in cold water and pat dry with paper towels.
- Set up bowls: Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 tsp garlic powder and 1/2 tsp salt. In the second, beat 2 eggs with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
- Coating the shrimp: Dredge shrimp in flour, then dip in beaten egg and finally dip in crumb mixture using your hands to press the coconut crumb mixture onto your shrimp. Transfer to a platter and repeat with remaining shrimp. Once all shrimp are breaded, either sauté right away or refrigerate for later.
- Cooking shrimp: To sautee: place a large pan over medium heat and add enough oil to generously cover the bottom (1/4″ deep). Once oil is hot (350˚F), add shrimp and sauté 2 minutes per side until golden brown and shrimp is pink and cooked through. Cook in batches and don’t overcrowd the pan. Use tongs to transfer to a paper towel-lined plate.
- Making dipping sauce and serving: Stir together 1/4 cup sweet chili sauce with 1/4 cup apricot preserves. Serve shrimp with dipping sauce and squeeze fresh lime juice over finished shrimp before serving if desired.
