Coconut Shrimp – Indulge in the tropical flavors of our Crispy Coconut Shrimp with Irresistible Dipping Sauce! This recipe takes succulent shrimp, coats them in a delightful blend of shredded coconut and panko breadcrumbs, and then fries them to golden perfection. The result is a heavenly combination of crispy, crunchy coating and tender, juicy shrimp. But what truly sets this dish apart is the 2-Ingredient Dipping Sauce, a mouthwatering blend of sweet chili sauce and apricot preserves that adds a tantalizing kick of flavor. Get ready to transport your taste buds to paradise with this easy and delicious recipe!
Exciting Story: Picture this: the warm, salty breeze gently caresses your face as you gather with your loved ones by the beach. It’s a perfect summer day, and you’re ready to savor a scrumptious meal together. As the sun begins to set, your husband or little family eagerly gathers around the table, the tantalizing aroma of crispy coconut shrimp filling the air. You recount the memories of the first time you made this recipe, how it instantly became a family favorite. Ever since then, it has become a cherished tradition, a symbol of togetherness and joy. The joyous laughter and delighted expressions on their faces as they bite into the crispy shrimp, dipping them into the luscious sauce, are priceless. This recipe has truly become the heart and soul of your family gatherings, a delicious reminder of the love and happiness shared around the table.
Why This Recipe Will Captivate Your Taste Buds?
- Crispy Coconut Coating: The combination of sweetened shredded coconut and panko bread crumbs creates an irresistibly crispy and crunchy coating that perfectly complements the tender shrimp.
- Succulent Shrimp: We use large, peeled, and deveined shrimp with tails left on for added presentation. The shrimp cook quickly, ensuring they remain juicy and flavorful.
- The 2-Ingredient Dipping Sauce: Our secret sauce consists of a harmonious blend of sweet chili sauce and apricot preserves. It’s the perfect balance of tangy, sweet, and spicy flavors that will leave you craving for more.
- Versatile Cooking Options: Whether you choose to sauté or deep fry the shrimp, you can achieve restaurant-quality results at home. Follow our simple instructions to enjoy crispy coconut shrimp in no time.
Ingredients:
- 1 lb. (450g) large shrimp, 21-25 count, peeled and deveined with tails left on
- ¼ cup (30g) all-purpose flour
- ½ tsp garlic powder
- ½ tsp salt
- 2 large eggs, beaten with a fork
- 1 ½ cups (120g) sweetened shredded coconut
- ½ cup (50g) panko bread crumbs
- Light olive oil, vegetable oil, or coconut oil for frying
- 1 lime, cut into wedges, for serving
Directions:
Rinse the shrimp in cold water and pat them dry with paper towels.
Set up three shallow bowls. In the first bowl, stir together the all-purpose flour, garlic powder, and salt. In the second bowl, beat the eggs with a fork. In the third bowl, combine the sweetened shredded coconut and panko bread crumbs.
Dredge each shrimp in the flour mixture, then dip it into the beaten egg, and finally coat it in the coconut crumb mixture, pressing it onto the shrimp.
Transfer the breaded shrimp to a platter and repeat the process with the remaining shrimp. At this point, you can either sauté the shrimp right away or refrigerate them for later use.
To sauté the shrimp, place a large pan over medium heat and add enough oil to generously cover the bottom (approximately ¼ inch deep). Once the oil reaches a temperature of 350˚F (175˚C), add the shrimp and sauté for 2 minutes per side, or until they turn golden brown and the shrimp is pink and cooked through. Cook the shrimp in batches to avoid overcrowding the pan.
In a small bowl, stir together the sweet chili sauce and apricot preserves to make the dipping sauce.
Serve the crispy coconut shrimp with the dipping sauce and a squeeze of fresh lime juice for an extra burst of flavor.
Notes:
- For a healthier option, you can bake the breaded shrimp in a preheated oven at 425°F (220°C) for 10-12 minutes, turning them halfway through, until they are golden brown and cooked through.
- If you prefer a spicier sauce, add a pinch of red pepper flakes or a dash of hot sauce to the dipping sauce.
- Customize the recipe by adding a tablespoon of finely chopped fresh cilantro or a teaspoon of grated ginger to the coconut crumb mixture for added freshness and depth of flavor.
In conclusion, our Crispy Coconut Shrimp with Irresistible Dipping Sauce is a culinary masterpiece that brings a taste of the tropics to your table. The crispy and flavorful coating made with sweetened shredded coconut and panko bread crumbs perfectly complements the succulent shrimp, creating a harmonious blend of textures and flavors. And let’s not forget about the 2-Ingredient Dipping Sauce, a tantalizing combination of sweet chili sauce and apricot preserves that adds a delightful kick to each bite.
Whether you’re hosting a gathering with friends, enjoying a cozy family dinner, or simply treating yourself to a delicious meal, this recipe is sure to impress. The exciting story of how this dish has become a cherished tradition in our household highlights the joy and warmth that food can bring to our lives.
So, why not embark on a culinary adventure and try our Crispy Coconut Shrimp with Irresistible Dipping Sauce? With its easy-to-follow steps and unforgettable flavors, it’s a recipe that will make you feel like you’re basking in the sunshine on a tropical island. Gather your loved ones, create lasting memories, and savor each crispy, succulent bite. Get ready to transport your taste buds to paradise with this irresistible dish!
Frequently Asked Questions
Can I use unsweetened shredded coconut?
Yes, you can use unsweetened shredded coconut if you prefer a less sweet coating. Keep in mind that the sweetness will be milder, so you may want to adjust the amount of salt and garlic powder in the flour mixture accordingly.
Can I use frozen shrimp?
While fresh shrimp is ideal for this recipe, you can use frozen shrimp as well. Make sure to thaw them completely and pat them dry before proceeding with the recipe. This will ensure that the coating adheres well and the shrimp cooks evenly.
What can I substitute for apricot preserves?
If you don’t have apricot preserves or fruit spread, you can use mango chutney, orange marmalade, or even pineapple jam as a delicious alternative. Feel free to experiment with different fruit flavors to find your favorite combination.
Coconut Shrimp
Ingredients
- 1 lb. 450g large shrimp, 21-25 count, peeled and deveined with tails left on
- ¼ cup 30g all-purpose flour
- ½ tsp garlic powder
- ½ tsp salt
- 2 large eggs beaten with a fork
- 1 ½ cups 120g sweetened shredded coconut
- ½ cup 50g panko bread crumbs
- Light olive oil vegetable oil, or coconut oil for frying
- 1 lime cut into wedges, for serving
Instructions
- Rinse the shrimp in cold water and pat them dry with paper towels.
- Set up three shallow bowls. In the first bowl, stir together the all-purpose flour, garlic powder, and salt. In the second bowl, beat the eggs with a fork. In the third bowl, combine the sweetened shredded coconut and panko bread crumbs.
- Dredge each shrimp in the flour mixture, then dip it into the beaten egg, and finally coat it in the coconut crumb mixture, pressing it onto the shrimp.
- Transfer the breaded shrimp to a platter and repeat the process with the remaining shrimp. At this point, you can either sauté the shrimp right away or refrigerate them for later use.
- To sauté the shrimp, place a large pan over medium heat and add enough oil to generously cover the bottom (approximately ¼ inch deep). Once the oil reaches a temperature of 350˚F (175˚C), add the shrimp and sauté for 2 minutes per side, or until they turn golden brown and the shrimp is pink and cooked through. Cook the shrimp in batches to avoid overcrowding the pan.
- In a small bowl, stir together the sweet chili sauce and apricot preserves to make the dipping sauce.
- Serve the crispy coconut shrimp with the dipping sauce and a squeeze of fresh lime juice for an extra burst of flavor.
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