Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 6 as an appetizer
This coconut shrimp is one of my favourite shrimp recipes that never fail to impress the crowd. The shrimps are coated in coconut flakes for a slightly tropical flavour that guarantees superior crunch. If desired, drizzle the cooked shrimps with a squeeze of fresh lime, and make sure to serve them with the two-ingredient shrimp dipping sauce.
2 large eggs, beaten with a fork
1 pound large shrimp, 21-25 count, peeled and deveined with tails left on
1/2 teaspoon garlic powder
1/4 c. all-purpose flour
1/2 teaspoon salt
1/2 c. panko bread crumbs
1 1/2 c. sweetened shredded coconut
1 lime, cut into wedges, to serve
light olive oil, vegetable oil, or coconut oil
Shrimp Dipping Sauce:
1/4 c. apricot preserves or apricot fruit spread
1/4 c. sweet chilli sauce
How to make Coconut Shrimp
Step 1: In cold water, rinse the shrimp and pat dry with paper towels.
Step 2: Whisk 1/4 c. flour, half tsp garlic powder, and half tsp salt in a shallow bowl. In another shallow bowl, beat the eggs. Then, mix 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs in a third shallow bowl.
Step 3: In the flour mixture, dredge the shrimp. Next, dip in the beaten egg, then coat in bread crumb mixture, pressing the shrimp using your hands. On a platter, place the coated shrimp and reheat. You can place the coated shrimps in the fridge for later or cook right away.
Step 4: Drizzle enough oil to cover the bottom of a pan. Heat the oil to 350 degrees F, then add the shrimps and cook for about 2 minutes on each side until golden brown and completely cooked. Make sure not to overcrowd the pan.
Step 5: Whisk 1/4 c. each of sweet chilli sauce and apricot preserves until well blended.
Step 6: Before serving, squeeze fresh lime on the shrimps. E with the dipping sauce.
Amount Per Serving: Calories 316, Calories from Fat 135, Fat 15g23%, Saturated Fat 8g50%, Cholesterol 245mg82%, Sodium 1004mg44%, Potassium 177mg5%, Carbohydrates 25g8%, Fiber 1g4%, Sugar 15g17%, Protein 19g38%, Vitamin A 80IU2%, Vitamin C 6.5mg8%, Calcium 134mg13%, Iron 2.8mg16%