Description
Crispy and delicious Coconut Shrimp coated with a crunchy coconut and panko bread crumb mixture, sautéed to golden perfection and served with a sweet and tangy dipping sauce made from sweet chili sauce and apricot preserves. This quick and easy recipe is perfect for a flavorful appetizer or light meal, finished with a fresh squeeze of lime juice for an added burst of zest.
Ingredients
Shrimp and Coating
- 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, for sautéing)
Dipping Sauce
- 1/4 cup sweet chili sauce
- 1/4 cup apricot preserves or apricot fruit spread
- 1 lime (cut into wedges, to serve)
Instructions
- Prep the Shrimp: Rinse the shrimp in cold water and pat them dry thoroughly with paper towels to ensure the coating sticks well.
- Set Up Breading Stations: Arrange three shallow bowls. In the first, mix flour, garlic powder, and salt. In the second bowl, beat the eggs with a fork. In the third bowl, combine the shredded coconut and panko bread crumbs.
- Bread the Shrimp: Dredge each shrimp in the flour mixture, then dip into the beaten eggs, and finally press into the coconut and panko mixture until fully coated. Lay the breaded shrimp on a platter. You can either cook them immediately or refrigerate for later.
- Saute the Shrimp: Heat a large pan over medium heat and pour in enough oil to cover the bottom about 1/4 inch deep. Heat the oil until it reaches 350°F or is hot enough for frying. Add shrimp in batches to avoid overcrowding. Cook each side for about 2 minutes or until golden brown and shrimp are pink and cooked through. Use tongs to transfer shrimp to a paper towel-lined plate to drain excess oil.
- Make the Dipping Sauce: In a small bowl, stir together the sweet chili sauce and apricot preserves until well combined, creating a sweet and tangy sauce to complement the shrimp.
- Serve: Arrange the shrimp on a serving plate, serve with dipping sauce, and add lime wedges for squeezing fresh lime juice over the shrimp for extra flavor if desired.
Notes
- Use large shrimp for best texture and ease of breading.
- Sweetened shredded coconut provides a deliciously sweet crunch; unsweetened can be used but will alter flavor.
- Do not overcrowd the pan when sautéing to maintain the oil temperature and achieve a crispy crust.
- Oil temperature is important — too cold and shrimp will be greasy; too hot and they may burn.
- Coconut shrimp are best served immediately, but can be kept warm in a low oven if needed.
- The dipping sauce can be prepared ahead and refrigerated.
