An easy recipe for crispy Coconut Shrimp. 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
For the Coconut Shrimp:
- 1/3 cup all-purpose flour
- 1/2 teaspoon Salt
- 1/2 teaspoon freshly ground black pepper
- 2 eggs beaten
- 3/4 cup Panko bread crumbs
- 1 cup sweetened shredded coconut
- 1 pound Marina del Rey Jumbo raw shrimp peeled and deveined
For the Apricot Sauce:
- 1/2 cup apricot preserves
- 1/8 teaspoon crushed red chili flakes
- 1/4 teaspoon freshly ground black pepper
- juice from 1/2 lime
For the Coconut Shrimp
If using frozen shrimp, thaw 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.
For the Chili Apricot Sauce:
In a small bowl, combine the apricot preserves, crushed red chili flakes, pepper, and lime. Season to taste.
Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350 degree oven - or until thawed and warm, and reaches a minimum internal temperature of 145 degrees.