Battered in panko and lots of shredded coconut, these shrimp are deep-fried until crispy and golden brown
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 servings
Calories 226 kcal
For the Coconut Shrimp:
42g all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs beaten
45g Panko bread crumbs
90g sweetened shredded coconut
454g raw large shrimp peeled and deveined
For the Apricot Sauce:
7mL cup apricot preserves
1/8 teaspoon crushed red chili flakes
1/4 teaspoon freshly ground black pepper
juice from 1/2 lime
- To make the chili sauce, combine the apricot preserves, crushed red chili flakes, pepper, and lime in a small bowl. Season to taste.
- Thaw shrimp according to package directions. Start with 3 medium bowls. Combine flour, salt, and pepper in one bowl. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
- Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coasted shrimp aside on a plate as you coat the remaining shrimp.
- Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches – do not overcrowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
- Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with the Apricot dipping sauce.
Contributor: Meggan Hill from Culinary Hill