Coconut Shrimp with the Best Dipping Sauce
User Reviews
5
Coconut Shrimp with the Best Dipping Sauce
Description
The recipe starts by drying cleaned large shrimp and preparing three coatings: a spiced flour mixture, beaten eggs, and a coconut-panko crumb combination. Each shrimp is dredged through these in sequence, pressing the crumb mixture to ensure coverage. The coated shrimp may be cooked immediately or refrigerated for later.
Sautéing is done in hot oil deep enough to coat the bottom of a skillet, cooking the shrimp about two minutes per side until golden and opaque inside, indicating doneness. Cooking in batches avoids overcrowding, ensuring crispiness without steaming. The dipping sauce combines sweet chili sauce and apricot preserves, offering a glossy, fruity accompaniment with a balance of sweet and mild heat.
These shrimp are best served hot with lime wedges to brighten the flavors and are ideal as an appetizer or snack featuring contrasting crunchy coconut crust and juicy shrimp interior enhanced by the complementary sauce.
Ingredients
Ingredients for Coconut Shrimp:
- 1 lb Shrimp 21-25 count, peeled and deveined with tails left on, large
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 egg beaten with a fork, large
- 1 1/2 cups coconut sweetened shredded
- 1/2 cup panko bread crumbs
- olive oil or vegetable oil or coconut oil, light
- 1 lime cut into wedges, to serve
Ingredients for Shrimp Dipping Sauce:
- 1/4 cup sweet chili sauce
- 1/4 cup apricot preserves or apricot fruit spread
Instructions
- Rinse shrimp in cold water and pat dry with paper towels.
- 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.
- 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.
- 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.
- 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.
Notes
- Use sweetened angel flake coconut found in the baking section for the coating mixture.
- Keep oil around 350°F to achieve a crispy crust without burning the coconut.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6as an appetizer
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbs | 25g | |
| Protein | 19g | 38% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 245mg | 82% |
| Sodium | 1004mg | 42% |
| Potassium | 177mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 6.5mg | 7% |
| Calcium | 134mg | 13% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
