Why Make This Recipe
Coconut shrimp is a delicious treat that combines the sweetness of coconut with the crunch of a crispy coating. This recipe is easy to follow and results in a dish that is perfect for appetizers, snacks, or even as a main course. The pairing of shrimp with a sweet and tangy dipping sauce enhances the flavor, making it a crowd-pleaser at parties and gatherings. Plus, it’s quick to prepare and cook, making it great for weeknight dinners.
How to Make Coconut Shrimp with the Best Dipping Sauce
Ingredients:
- 1 lb large shrimp (peeled and deveined)
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 large eggs (beaten)
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 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
Directions:
- Rinse the shrimp under cold water and pat them dry.
- Set up three shallow bowls:
- In the first bowl, mix the flour, garlic powder, and salt.
- In the second bowl, place the beaten eggs.
- In the last bowl, combine the sweetened shredded coconut and panko breadcrumbs.
- Dredge each shrimp in the flour mixture, then dip it in the egg, and finally coat it with the coconut and panko mixture.
- Heat oil in a skillet over medium heat. Fry the shrimp for about 2 minutes on each side until they are golden brown.
- For the dipping sauce, mix the sweet chili sauce with the apricot preserves in a bowl.
- Serve hot with lime wedges.
How to Serve Coconut Shrimp
Coconut shrimp is best served fresh and hot. Arrange the shrimp on a platter and serve them with a small bowl of the sweet chili and apricot dipping sauce on the side. Add lime wedges for a zesty touch. This dish pairs wonderfully with a fresh salad or tropical fruit.
How to Store Coconut Shrimp
If you have any leftovers, allow the shrimp to cool to room temperature. Store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven at 350°F (175°C) for about 10 minutes or until heated through to maintain their crispiness.
Tips to Make Coconut Shrimp
- Make sure to dry the shrimp well before coating them; this helps the coating stick better.
- For extra crunch, increase the amount of panko breadcrumbs in the coconut mixture.
- If you prefer a spicier dipping sauce, add a dash of sriracha or hot sauce to the sweet chili sauce mix.
Variation
You can switch things up by adding some spices to the flour mixture, such as cayenne pepper or paprika, for a kick of flavor. Alternatively, try using unsweetened coconut if you’d prefer a less sweet dish.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before using.
2. Is it possible to bake coconut shrimp instead of frying?
Absolutely! To bake, preheat your oven to 400°F (200°C). Arrange the coated shrimp on a baking sheet and lightly spray with cooking oil. Bake for 15-20 minutes, or until golden brown, flipping halfway through.
3. Can I make the dipping sauce ahead of time?
Yes, you can mix the dipping sauce beforehand and store it in the refrigerator. It can be made up to a week in advance for convenience.
