Coconut Shrimp
Coconut Shrimp is a popular appetizer that features crispy, golden shrimp coated in a crunchy coconut and breadcrumb mixture, often served with a sweet and tangy dipping sauce.
This dish combines the savory taste of shrimp with the tropical flavor of coconut, creating a delightful contrast of textures and flavors. Whether enjoyed as an appetizer, party snack, or main dish, Coconut Shrimp is loved for its crispy exterior and tender interior, making it a favorite among seafood enthusiasts.
Follow this recipe to create your own Coconut Shrimp at home, perfect for adding a taste of the tropics to any occasion.
Ingredients:
- (Serves 4)
For the Coconut Shrimp:
- 1 pound large shrimp, peeled and deveined (tails left on or removed, as preferred)
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs (or regular breadcrumbs)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
For the Dipping Sauce:
- 1/2 cup apricot preserves (or orange marmalade)
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/4 teaspoon garlic powder
- Pinch of cayenne pepper (optional, for a hint of spice)
How to Make Coconut Shrimp:
- Prepare the Shrimp:
Pat the peeled and deveined shrimp dry with paper towels. Season with salt and black pepper.
- Prepare Breading Station:
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
- Bread the Shrimp:
Dredge each shrimp in flour, shaking off any excess.
Dip the floured shrimp into the beaten eggs, allowing any excess to drip off.
Coat the shrimp thoroughly in the coconut and breadcrumb mixture, pressing gently to adhere. Ensure the shrimp are evenly coated.
- Fry the Coconut Shrimp:
In a large skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully place the breaded shrimp in the hot oil, in batches if necessary to avoid overcrowding. Fry for 2-3 minutes per side, or until the shrimp are golden brown and crispy.
Transfer the fried shrimp to a plate lined with paper towels to drain excess oil.
- Make the Dipping Sauce:
In a small saucepan, combine apricot preserves, Dijon mustard, soy sauce, rice vinegar, garlic powder, and cayenne pepper (if using).
Heat the sauce over medium heat, stirring frequently, until the preserves melt and the sauce is smooth. Remove from heat and set aside.
- Serve:
Arrange the crispy Coconut Shrimp on a serving platter. Serve immediately with the prepared dipping sauce on the side.
Chef’s Note:
For a lighter version, you can bake the breaded shrimp in a preheated oven at 400°F (200°C) for about 10-12 minutes, turning halfway through, until crispy and cooked through.
Adjust the sweetness of the dipping sauce by using more or less apricot preserves, or substitute with orange marmalade for a citrusy twist.
To enhance the coconut flavor, you can toast the shredded coconut in a dry skillet over medium heat for a few minutes until lightly golden before using in the breading mixture.
Nutrition Value: (Per serving, based on 4 servings)
- Calories: 400 kcal
- Protein: 25g
- Fat: 20g
- Saturated Fat: 14g
- Cholesterol: 250mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugars: 16g
- Sodium: 800mg
Enjoy these crispy and flavorful Coconut Shrimp with their sweet and tangy dipping sauce for a tropical-inspired treat that’s sure to be a hit at any gathering or mealtime!
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