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Coconut Shrimp with Strawberry Dipping Sauce

A recipe for Coconut Shrimp with Strawberry Dipping Sauce! These shrimp are coated in a coconut panko breading and fried until crispy.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 3 -4 Servings
Course: Main Course
Cuisine: International

Ingredients

Dipping Sauce:
  • 1 teaspoon canola oil plus more for frying
  • 1 tablespoon finely chopped red onion
  • 2 tablespoons Strawberry Preserves
  • 1 tablespoon red wine vinegar
  • 2 tablespoons light brown sugar
  • 1-2 chipotle peppers stemmed, seeds removed, and finely minced
  • 1 cup finely chopped strawberries
Shrimp:
  • 1 cup flaked coconut
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon salt
  • 2 egg whites
  • 3/4 cup all purpose flour
  • 3/4 pounds large shrimp peeled and deveined with tails on

Instructions

    Cup of Yum
  1. In a small skillet, drizzle 1 teaspoon canola oil over medium heat. Once heated, add the red onions. Cook until beginning to soften and become translucent. Whisk in the strawberry preserves, red wine vinegar, brown sugar, and chipotle. Continue to whisk until the mixture is heated through and becomes smooth. Stir in the strawberries. Cook until the sauce begins to bubble. Remove from heat. If desired, use an immersion blender to smooth.
  2. In a large skillet, pour oil until 1/2 inch deep over medium high heat.
  3. In a rimmed plate, combine coconut, panko, and salt. In a shallow bowl, beat together egg whites. On another rimmed plate, add flour.
  4. Coat the shrimp in the flour. Shake off the excess and coat in egg whites. Toss in the coconut panko mixture. Once the oil is heated, fry the coated shrimp until crisp and golden, 3-4 minutes. Remove with a slotted spoon and drain on towel lined plate.
  5. Serve immediately with warm dipping sauce.