Description
Crispy coconut shrimp coated with a crunchy coconut and panko breading, sautéed to golden perfection and served with a sweet and tangy apricot-chili dipping sauce. A quick and delicious appetizer or main dish ready in 30 minutes, perfect for party gatherings or weeknight dinners.
Ingredients
Shrimp and Breading
- 1 lb large shrimp (21-25 count, peeled and deveined with tails left on)
- 1/4 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) for sautéing
Dipping Sauce and Garnish
- 1/4 cup sweet chili sauce
- 1/4 cup apricot preserves or apricot fruit spread
- 1 lime (cut into wedges, to serve)
Instructions
- Prepare the shrimp: Rinse the shrimp in cold water and thoroughly pat dry with paper towels to remove excess moisture.
- Set up breading stations: Arrange three shallow bowls. In the first bowl, mix together 1/4 cup flour, 1/2 tsp garlic powder, and 1/2 tsp salt. In the second bowl, beat 2 eggs with a fork until blended. In the third bowl, combine 1 1/2 cups sweetened shredded coconut and 1/2 cup panko bread crumbs.
- Bread the shrimp: Coat each shrimp first in the seasoned flour mixture, then dip into the beaten eggs, and finally press into the coconut-panko mixture to evenly coat. Place the breaded shrimp on a platter. Repeat with all shrimp. Optionally refrigerate at this point if not cooking immediately.
- Sauté the shrimp: Heat a large pan over medium heat and add enough oil to cover the bottom about 1/4 inch deep. When the oil reaches 350˚F (hot but not smoking), carefully add the shrimp in batches, avoiding overcrowding. Cook each side for about 2 minutes or until the shrimp turn golden brown and are pink and cooked through. Use tongs to remove shrimp and drain on paper towel-lined plates.
- Prepare dipping sauce and serve: In a small bowl, stir together 1/4 cup sweet chili sauce and 1/4 cup apricot preserves until combined. Serve the shrimp with the dipping sauce on the side. Garnish with lime wedges and squeeze fresh lime juice over shrimp before serving for enhanced flavor.
Notes
- Ensure shrimp are well dried before breading to help the coating stick better.
- Use sweetened shredded coconut for the best balance of flavor and texture.
- The oil temperature is key to getting a crispy coating without soaking up too much oil.
- Do not overcrowd the pan while sautéing to ensure even cooking and browning.
- Leftover shrimp are best enjoyed immediately but can be briefly reheated in a skillet.
- For a gluten-free option, use gluten-free panko breadcrumbs and flour substitute.
