Description
This Coconut Shrimp with the Best Dipping Sauce recipe is a crowd-pleaser, featuring crispy shrimp coated in coconut and panko breadcrumbs, served with a flavorful sweet chili and apricot dipping sauce. Perfect for entertaining or as a tasty appetizer!
Ingredients
Units
Scale
Ingredients for Coconut Shrimp:
- 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, vegetable oil, or coconut oil for frying
- 1 lime, cut into wedges, to serve
Ingredients for Shrimp Dipping Sauce:
- 1/4 cup sweet chili sauce
- 1/4 cup apricot preserves or apricot fruit spread
Instructions
- Rinse and Dry Shrimp: Rinse shrimp in cold water and pat dry with paper towels.
- Prepare Breading Station: Set up 3 shallow bowls; one with seasoned flour, one with beaten eggs, and one with coconut and panko mixture.
- Bread the Shrimp: Dredge shrimp in flour, dip in eggs, and coat with coconut-panko mixture.
- Cook the Shrimp: Sauté breaded shrimp in hot oil until golden brown and cooked through.
- Make Dipping Sauce: Combine sweet chili sauce and apricot preserves for the dipping sauce.
- Serve: Serve the coconut shrimp with the dipping sauce and lime wedges.
Notes
- * I used Baker’s brand ‘angel flake coconut sweetened’ located in the baking section
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 160mg
