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
