Coconut Shrimp with Sweet Chili Apricot Dipping Sauce Recipe
Crispy and flavorful Coconut Shrimp served with a sweet and tangy dipping sauce made from sweet chili sauce and apricot preserves. This appetizer features large shrimp coated in a crunchy coconut and panko bread crumb mixture and sautéed to golden perfection for a delightful combination of texture and taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings (as an appetizer)
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
For the 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 (enough to cover bottom of pan about 1/4 inch deep)
- 1 lime, cut into wedges, to serve
For the Shrimp Dipping Sauce:
- 1/4 cup sweet chili sauce
- 1/4 cup apricot preserves or apricot fruit spread
Instructions
- Prepare the shrimp: Rinse the shrimp in cold water and pat them dry thoroughly with paper towels to ensure the coating sticks well.
- Set up dredging stations: Arrange three shallow bowls. In the first, mix together the 1/4 cup flour, 1/2 tsp garlic powder, and 1/2 tsp salt. In the second, beat the 2 eggs with a fork. In the third, combine the 1 1/2 cups shredded coconut with the 1/2 cup panko bread crumbs.
- Coat the shrimp: Dredge each shrimp first into the seasoned flour mixture, then dip into the beaten eggs, and finally coat them thoroughly with the coconut and panko crumb mixture by pressing gently with your hands. Place the coated shrimp on a platter. Repeat until all shrimp are coated. You can sauté immediately or refrigerate covered until ready to cook.
- Sauté the shrimp: Heat a large pan over medium heat and pour enough oil to cover the bottom about 1/4 inch deep. When the oil reaches around 350˚F, carefully add the shrimp in batches, making sure not to overcrowd the pan. Cook each side for about 2 minutes until the shrimp are golden brown, crispy, and cooked through (shrimp will turn pink). Use tongs to transfer cooked shrimp to a paper towel-lined plate to drain excess oil.
- Make the dipping sauce: In a small bowl, stir together the 1/4 cup sweet chili sauce and 1/4 cup apricot preserves until smooth and combined.
- Serve: Arrange the cooked shrimp on a serving platter, garnish with lime wedges, and serve alongside the dipping sauce. Optionally squeeze fresh lime juice over the shrimp for added brightness before eating.
Notes
- Use large shrimp (21-25 count) for best texture and flavor.
- Sweetened shredded coconut provides the ideal crunch and sweetness; unsweetened can be used but taste will be different.
- Do not overcrowd the pan while sautéing to maintain the oil temperature and ensure crispiness.
- Can be prepared ahead: shrimp can be breaded and refrigerated before cooking.
- For oil temperature monitoring, a cooking thermometer is helpful but not mandatory.
- Serve immediately for best texture; shrimp may lose crispness if left too long.
