Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 6 as an appetizer
I am obsessed with these coconut-coated shrimps! They are superbly crunchy with a touch of tropical flavor. Serve these with the simple two ingredients of coconut shrimp sauce for a crowd-pleasing appetizer at your next gathering.
Ingredients
Coconut Shrimp:
light olive oil, vegetable oil, or coconut oil
1 pound large shrimp, 21-25 count, peeled and deveined with tails left on
1/2 teaspoon garlic powder
2 large eggs, beaten with a fork
1/4 c. all-purpose flour
1 1/2 c. sweetened shredded coconut
1/2 c. panko bread crumbs
1 lime, cut into wedges, to serve
1/2 teaspoon salt
Shrimp Dipping Sauce:
1/4 c. apricot preserves or apricot fruit spread
1/4 c. sweet chili sauce
How to make Coconut Shrimp with 2-Ingredient Dipping Sauce
Step 1: In cold water, rinse the shrimp and pat dry using paper towels.
Step 2: Ready three shallow bowls. Mix 1/4 c. flour with 1/2 tsp garlic powder and 1/2 tsp salt in the first bowl. In the next bowl, beat 2 eggs using a fork. Combine 1 1/2 c. coconut flakes with half c. panko bread crumbs in the third bowl.
Step 3: In flour, dredge the shrimp. Dip the shrimp in the beaten eggs and coat in the crumb mixture, pressing the coconut crumb mixture onto the shrimp using your hands. On a platter, place the breaded shrimp. Do the same for the remaining shrimp. You can keep the breaded shrimp in the fridge for later or cook it right away.
Step 4: Add enough oil to a large pan, enough to cover the bottom (about 1/4-inch deep). Add the shrimp to the pan once the oil reaches 350 degrees F and saute for about 2 minutes on each side until golden brown and the shrimp is pink and completely cooked. I recommend cooking the shrimp in batches to prevent overcrowding the pan.
Step 5: Once the shrimps are done, whisk 1/4 c. sweet chili sauce and 1/4 c. apricot preserves until well blended.
Step 6: Serve the coconut shrimp immediately with the dipping sauce on the side and squeeze some fresh lime juice over the shrimp. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 316, Calories from Fat 135, Fat 15g23%, Saturated Fat 8g50%, Cholesterol 245mg82%, Sodium 1004mg44%, Potassium 177mg5%, Carbohydrates 25g8%, Fiber 1g4%, Sugar 15g17%, Protein 19g38%, Vitamin A 80IU2%, Vitamin C 6.5mg8%, Calcium 134mg13%, Iron 2.8mg16%
Ingredients
- Coconut Shrimp:
- light olive oil, vegetable oil, or coconut oil
- 1 pound large shrimp, 21-25 count, peeled and deveined with tails left on
- 1/2 teaspoon garlic powder
- 2 large eggs, beaten with a fork
- 1/4 c. all-purpose flour
- 1 1/2 c. sweetened shredded coconut
- 1/2 c. panko bread crumbs
- 1 lime, cut into wedges, to serve
- 1/2 teaspoon salt
- Shrimp Dipping Sauce:
- 1/4 c. apricot preserves or apricot fruit spread
- 1/4 c. sweet chili sauce
Instructions
Step 1: In cold water, rinse the shrimp and pat dry using paper towels.
Step 2: Ready three shallow bowls. Mix 1/4 c. flour with 1/2 tsp garlic powder and 1/2 tsp salt in the first bowl. In the next bowl, beat 2 eggs using a fork. Combine 1 1/2 c. coconut flakes with half c. panko bread crumbs in the third bowl.
Step 3: In flour, dredge the shrimp. Dip the shrimp in the beaten eggs and coat in the crumb mixture, pressing the coconut crumb mixture onto the shrimp using your hands. On a platter, place the breaded shrimp. Do the same for the remaining shrimp. You can keep the breaded shrimp in the fridge for later or cook it right away.
Step 4: Add enough oil to a large pan, enough to cover the bottom (about 1/4-inch deep). Add the shrimp to the pan once the oil reaches 350 degrees F and saute for about 2 minutes on each side until golden brown and the shrimp is pink and completely cooked. I recommend cooking the shrimp in batches to prevent overcrowding the pan.
Step 5: Once the shrimps are done, whisk 1/4 c. sweet chili sauce and 1/4 c. apricot preserves until well blended.
Step 6: Serve the coconut shrimp immediately with the dipping sauce on the side and squeeze some fresh lime juice over the shrimp. Enjoy!
