Coconut Shrimp + Dipping Sauce
User Reviews
4.8
Coconut Shrimp + Dipping Sauce
Description
This coconut shrimp recipe features peeled and deveined shrimp coated first with a seasoned flour mixture, then dipped in beaten eggs, and finally dredged in a combination of panko breadcrumbs and sweetened shredded coconut. The coated shrimp are fried in vegetable oil heated to moderate temperature until golden and crisp on both sides, ensuring a crunchy exterior and tender interior.
The accompanying dipping sauce blends Thai sweet chili sauce with apricot marmalade, adding a sweet, tangy element that complements the coconut and spiced shrimp coating. Sprinkling the fried shrimp with a touch of kosher salt enhances flavor.
Typically served warm as an appetizer or party snack, the shrimp can be paired with light sides or salads. The recipe includes tips for refrigerating leftovers up to three days and freezing fried shrimp for up to two months. Alternatively, shrimp can be prepped and breaded before freezing for later frying, maintaining the crisp texture.
Ingredients
Coconut Shrimp
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
- 1/2 tsp garlic powder
- 2 egg large
- 3/4 cup panko bread crumbs
- 1 cup coconut sweetened shredded
- 1 pound Shrimp peeled and deveined with tails attached, raw, 16/20 count
- vegetable oil for frying
Dipping Sauce
- 1/2 cup Thai sweet chili sauce
- 1/4 cup apricot marmalade or orange marmalade
Instructions
- Use three medium sized bowls for breading prep. Combine the flour, kosher salt, black pepper, and garlic powder in one bowl. Beat the eggs together in a second bowl. Combine the panko breadcrumbs and coconut in the third bowl.
- Dredge both sides of the shrimp through the flour, then dip each one into the eggs, and then bread the shrimp into the coconut and panko breading. Press the shrimp gently into the breading so the coconut sticks well. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
- Add enough vegetable oil about 2 inches deep in a cast iron skillet or dutch oven over medium heat. Fry the coconut shrimp in batches, never overcrowd or the oil will cool down. Fry for two minutes, then flip and fry the other side for another two minutes or until golden brown.
- Place the finished coconut shrimp on wire rack over a baking sheet to drip off excess oil.
- Sprinkle with a pinch of extra kosher salt and serve.
- Dipping Sauce
- Mix together the sweet chili sauce and marmalade in a small serving bowl.
Notes
- Keep leftover fried coconut shrimp refrigerated for up to 3 days.
- Freeze fried shrimp for up to 2 months; reheat in a 350°F oven for 10 minutes until warmed.
- Prep and bread shrimp in advance and freeze in a single layer before transferring to a freezer bag for convenient frying later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 390kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 95mg | 32% |
| Sodium | 530mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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