If you’re on the hunt for a scrumptious appetizer that’s both quick and exotic, look no further than our irresistible Coconut Shrimp with the Best Dipping Sauce. It’s a marriage of tender shrimp with a crispy, sweet coconut coating, perfectly complemented by a tangy dipping sauce that makes each bite a little tropical escape.
Why You’ll Love This Recipe
- Crispy Coating: The sweetened coconut adds an incredible texture and flavor that makes each crunch unforgettable.
- Easy Dipping Sauce: The sweet chili and apricot sauce adds a tangy and sweet note that pairs perfectly with the shrimp’s mild flavor.
- Quick to Prepare: This dish comes together in just 30 minutes, making it perfect for last-minute appetizers or snacks.
- Wow Factor: Impress your guests with a dish that looks gourmet but is simple to make.
Ingredients You’ll Need
Gathering these handy ingredients is the first step towards creating the perfect coconut shrimp. Each component, from sweetened coconut to the zingy garlic powder, plays a crucial role in bringing out the unique flavors in this dish.
- Shrimp: Use large shrimp; their size ensures they stay juicy and plump.
- Sweetened Shredded Coconut: Provides the dessert-like element to the coating, giving it a slight sweetness.
- Panko Bread Crumbs: Offers added crunch that complements the soft shrimp interior.
- Sweet Chili Sauce and Apricot Preserves: These two blend beautifully to create a perfectly balanced, sweet-and-spicy dipping sauce.
Variations
Personalizing this Coconut Shrimp with the Best Dipping Sauce recipe is incredibly gratifying and simple. You can cater it to your specific taste preferences or dietary requirements with these alterations.
- Spicy Coconut Shrimp: Add a pinch of cayenne pepper to the flour mixture for an extra kick.
- Gluten-Free Version: Substitute the all-purpose flour and panko with gluten-free alternatives to accommodate gluten-sensitive guests.
- Herbed Coconut Shrimp: Mix chopped fresh herbs like cilantro or parsley into the coconut-panko blend for a fresh twist.
How to Make Coconut Shrimp with the Best Dipping Sauce
Step 1: Prepare Your Ingredients
Start by rinsing the shrimp under cold water and patting them dry with paper towels. This step helps the coating adhere to the shrimp. Then, set up your dredging stations with shallow bowls filled with the seasoned flour, beaten eggs, and coconut-panko mixture.
Step 2: Coat the Shrimp
Dredge each shrimp in the flour, ensuring even coverage, then dip into the egg mixture before pressing into the coconut and panko to coat thoroughly. This triple layer is what makes these shrimp irresistibly crunchy and flavorful.
Step 3: Cook to Perfection
Heat oil in a large sauté pan over medium heat. Once the oil is shimmering, place shrimp in a single layer. Cook them for about 2 minutes per side until golden brown, and pink in the middle. Avoid overcrowding the pan to ensure even cooking.
Step 4: Mix the Dipping Sauce
While the shrimp are cooking, stir together the sweet chili sauce and apricot preserves. This combination creates a deliciously sticky and sweet dipping sauce that you’ll want to drizzle on everything.
Pro Tips for Making Coconut Shrimp with the Best Dipping Sauce
- Temperature Control: Ensuring your oil is at the right temperature (350°F) is critical for that perfect golden crust.
- Batch Cooking: Cook the shrimp in batches to prevent the temperature from dropping, which can lead to soggy coatings.
- Dipping Sauce Consistency: Adjust the thickness of your sauce by adding a tablespoon of water if it’s too thick for your liking.
- Ingredient Quality: Use fresh shrimp for the best texture and flavor—they make a world of difference in the final dish.
How to Serve Coconut Shrimp with the Best Dipping Sauce
Garnishes
Add a fresh squeeze of lime juice over the shrimp just before serving, and garnish with some finely chopped cilantro or parsley for a burst of color and flavor.
Side Dishes
Serve your shrimp with a refreshing cucumber salad or a side of jasmine rice to complete the tropical theme. These sides balance the richness of the shrimp perfectly.
Creative Ways to Present
For a creative twist, present the shrimp in coconut halves alongside the vibrant dipping sauce, or create a layered shrimp cocktail with avocado and salsa to impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover shrimp in an airtight container in the fridge. They should be consumed within 2-3 days to ensure the best taste and texture.
Freezing
Freeze uncooked, coated shrimp on a baking sheet for 2 hours before transferring to a zip-top bag. This prevents them from sticking together, allowing you to cook as many or as few as needed later.
Reheating
Reheat the cooked shrimp in an oven at 375°F for about 8-10 minutes. This method keeps them crispy, avoiding the sogginess that can result from microwave reheating.
FAQs
-
Can I use unsweetened coconut for this recipe?
Yes, you can use unsweetened coconut, though it will alter the flavor slightly, resulting in less sweetness in the coating.
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What if I don’t have sweet chili sauce?
You can substitute with sriracha and a little honey or sugar for a similar balance of sweet heat.
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How can I make the dish less oily?
Place the cooked shrimp on a paper towel-lined plate immediately after frying to absorb excess oil.
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Is there a way to bake the shrimp instead of frying?
Yes, bake them on a parchment-lined baking sheet at 400°F for about 12-15 minutes, flipping halfway through, until they are golden and crisp.
Final Thoughts
Embark on this culinary journey and make your own batch of Coconut Shrimp with the Best Dipping Sauce. It’s more than just an appetizer—it’s an experience worth sharing with family and friends. I can’t wait to hear what you think!
Print
Coconut Shrimp with the Best Dipping Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings as an appetizer
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Crispy, golden coconut shrimp served with a sweet and tangy dipping sauce, perfect as an appetizer or party snack. Coated with sweetened shredded coconut and panko crumbs, then sautéed to perfection, this dish offers a delightful combination of crunch and sweetness with a zesty lime squeeze.
Ingredients
Ingredients for Coconut Shrimp:
1 lb large shrimp, 21-25 count, peeled and deveined with tails left on1/4 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp salt
2 large eggs, beaten with a fork
1 1/2 cups sweetened shredded coconut
1/2 cup panko bread crumbs
light olive oil, or vegetable oil or coconut oil
1 lime, cut into wedges, to serve
Ingredients for Shrimp Dipping Sauce:
1/4 cup sweet chili sauce1/4 cup apricot preserves or apricot fruit spread
Instructions
- Preparation of Shrimp: Rinse the shrimp in cold water and pat dry with paper towels to remove excess moisture, ensuring they are clean and ready for breading.
- Set Up Breading Stations: Arrange three shallow bowls. In the first, mix the flour, garlic powder, and salt. In the second, beat the eggs until well combined. In the third, combine the shredded coconut and panko bread crumbs.
- Bread the Shrimp: Dredge each shrimp in the seasoned flour, then dip into the beaten eggs, and finally press into the coconut-panko mixture, ensuring an even coat. Transfer breaded shrimp to a platter. Repeat with all shrimp, and refrigerate if not cooking immediately.
- Cooking: Heat a large skillet over medium heat and pour enough oil (about 1/4 inch deep) to generously cover the bottom. When the oil reaches 350°F (175°C), carefully add the shrimp in batches, avoiding overcrowding. Sauté for about 2 minutes per side until golden brown and cooked through, then transfer to a paper towel-lined plate to drain.
- Make the Dipping Sauce: Stir together sweet chili sauce and apricot preserves until combined.
- Serving: Serve the crispy coconut shrimp with the dipping sauce and lime wedges, squeezing fresh lime juice over the shrimp for added flavor.
Notes
- Use Baker’s brand “angel flake coconut sweetened” for optimal flavor and texture.
- Ensure oil is at the correct temperature (350°F) to prevent excess oil absorption and ensure crispy coating.
- Shrimp can be breaded in advance and refrigerated for up to 2 hours before cooking.
- Adjust the oil quantity for frying if needed and use a thermometer for accurate temperature.
Nutrition
- Serving Size: 4 pieces (about 120g)
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 330 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 165 mg
