Description
This Coconut Shrimp recipe features crispy, golden shrimp coated in a sweet and crunchy coconut-panko breadcrumb mixture, sautéed to perfection and served with a tangy and sweet dipping sauce made from sweet chili sauce and apricot preserves. Perfectly paired with a fresh squeeze of lime, this appetizer is easy to prepare, ready in 30 minutes, and serves six people.
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 and Garnish
- 1/4 cup sweet chili sauce
- 1/4 cup apricot preserves or apricot fruit spread
- 1 lime (cut into wedges, to serve)
Instructions
- Prepare the shrimp: Rinse the shrimp thoroughly in cold water and pat dry with paper towels to remove excess moisture for better coating adherence.
- Set up coating stations: Arrange three shallow bowls: in the first, mix 1/4 cup flour with 1/2 teaspoon garlic powder and 1/2 teaspoon salt; in the second, beat 2 large eggs with a fork; in the third, combine 1 1/2 cups sweetened shredded coconut with 1/2 cup panko bread crumbs.
- Coat the shrimp: Dredge each shrimp first in the flour mixture, then dip into the beaten eggs, and finally press into the coconut and panko mixture to evenly coat. Place the coated shrimp on a platter and repeat for all shrimp. Optionally refrigerate if not cooking immediately.
- Sauté the shrimp: Heat a large pan over medium heat and add enough oil to cover the bottom about 1/4 inch deep. When the oil is hot (approximately 350˚F), add shrimp in batches to avoid overcrowding. Sauté shrimp for 2 minutes on each side until golden brown and the meat is opaque and pink. Use tongs to transfer cooked shrimp to a paper towel-lined plate to drain excess oil.
- Prepare the dipping sauce: In a small bowl, vigorously stir together 1/4 cup sweet chili sauce and 1/4 cup apricot preserves until well combined and smooth.
- Serve: Plate the coconut shrimp with the dipping sauce on the side and lime wedges. Optionally squeeze fresh lime juice over the shrimp just before serving to enhance flavor.
Notes
- Ensure shrimp are thoroughly dried before breading to help the coating stick better.
- Do not overcrowd the pan when sautéing to maintain oil temperature and achieve crispiness.
- You can substitute the sweetened shredded coconut with unsweetened if you prefer less sweetness, but the flavor will be slightly different.
- If you want to make this recipe gluten-free, use gluten-free flour and gluten-free panko alternatives.
- Leftover cooked shrimp can be reheated in a skillet to retain crispness but are best enjoyed fresh.
