Description
Crunchy coconut shrimp served with a delicious sweet chili and apricot dipping sauce. This recipe is perfect for a flavorful appetizer that will impress your guests.
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, or vegetable oil or coconut oil
- 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 Stations: Set up 3 shallow bowls. In the first, mix flour, garlic powder, and salt. In the second, beat eggs. In the third, combine coconut and panko bread crumbs.
- Bread the Shrimp: Dredge shrimp in flour, then dip in beaten egg, and coat with coconut crumb mixture. Press gently to adhere.
- 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. Serve with cooked shrimp.
Notes
- I used Baker’s brand ‘angel flake coconut sweetened’ located in the baking section.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 150mg
