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Coconut Shrimp with 2-Ingredient Dipping Sauce

by Rebecca August 26, 2022

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 6 as an appetizer

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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%

Coconut Shrimp with 2-Ingredient Dipping Sauce

Rebecca Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 6 as an appetizer Remember it laterLike this recipe! Pin it to your favorite… General Recipes Coconut Shrimp with 2-Ingredient Dipping Sauce European Print This
Serves: 6 Prep Time: 15 mins Cooking Time: 15 mins 15 mins
Nutrition facts: 316 calories 15 fat
Rating: 5.0/5
( 1 voted )

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!

Remember it later

Like this recipe! Pin it to your favorite board NOW!

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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