Coconut Shrimp with the Best Sauce
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
4.98 out of 5 stars
(133)
Ingredients
6 servings
- 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
- 1 lime, cut into wedges, to serve
- 1/4 cup sweet chili sauce
- 1/4 cup apricot preserves or apricot fruit spread
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Preparation
Step 1
Rinse shrimp in cold water and pat dry with paper towels.
Step 2
Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 tsp garlic powder and 1/2 tsp salt. In the second, beat 2 eggs with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
Step 3
Dredge shrimp in flour, then dip in beaten egg and finally dip in crumb mixture using your hands to press the coconut crumb mixture onto your shrimp. Transfer to a platter and repeat with remaining shrimp. Once all shrimp are breaded, either sauté right away or refrigerate for later.
Step 4
To sautee: place a large pan over medium heat and add enough oil to generously cover the bottom (1/4" deep). Once oil is hot (350˚F), add shrimp and sauté 2 minutes per side until golden brown and shrimp is pink and cooked through. Cook in batches and don’t overcrowd the pan. Use tongs to transfer to a paper towel-lined plate.
Step 5
Stir together 1/4 cup sweet chili sauce with 1/4 cup apricot preserves. Serve shrimp with dipping sauce and squeeze fresh lime juice over finished shrimp before serving if desired.
Step 6
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Chef's notes
I used Baker’s brand “angel flake coconut sweetened” located in the baking section
When buying shrimp, look for raw wild-caught shrimp if you can find it. If you are using frozen shrimp, be sure to thaw according to the package instructions and pat dry before using. Avoid using pre-cooked shrimp. Pre-cooked shrimp will get tough if you cook it again.
