COCONUT SHRIMP W/ APRICOT DIPPING SAUCE
- WineCheeseScallops
- Oct 31, 2024
- 5 min read
Updated: Jan 3
Get ready to elevate your appetizer game with these irresistible Coconut Shrimp with Apricot Dipping Sauce! Golden and crispy on the outside, tender and juicy on the inside, these shrimp are bursting with tropical flavors. Coated in a delicious blend of shredded coconut and panko breadcrumbs, each bite offers a satisfying crunch that’s perfectly balanced with the sweetness of the apricot dipping sauce. The hint of spice from red chili flakes gives it just the right kick. Whether you’re hosting a party or looking for a fun, flavorful dish to make at home, these Coconut Shrimp will be the star of the show!
And don’t forget the dipping sauce! Our sweet and tangy apricot sauce with a touch of lime and soy complements the shrimp beautifully, making it nearly impossible to stop at just one. This recipe is sure to be a crowd-pleaser that will have everyone coming back for more!
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Coconut:
Unsweetened shredded coconut is the key to getting that perfect crunchy coating on these shrimp. Not only does it add a slightly sweet, tropical flavor, but it also brings a fantastic texture that makes every bite deliciously crisp. Coconut is known for being a versatile ingredient with a variety of health benefits. It’s high in fiber, contains beneficial fatty acids, and is believed to aid in heart health. The natural sweetness of the coconut pairs wonderfully with the savory and spicy elements in this dish.
Apricot Preserves:
The apricot preserves in the dipping sauce bring a lovely sweet-tart flavor that enhances the shrimp’s taste. Apricots are packed with antioxidants, vitamins A and C, and dietary fiber, which help promote good digestion and boost the immune system. The preserves provide a smooth, fruity base for the dipping sauce, balancing out the heat from the chili sauce and adding a layer of complexity to every bite.
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This recipe is inspired by the flavors of the tropics, blending the sweet and nutty essence of coconut with the tang of apricot. Coconut shrimp is a popular dish in coastal areas and tropical locations, often found in beachside restaurants and seafood spots. We wanted to recreate that vacation-like vibe right at home, making it easy to enjoy these flavors any time you crave a little taste of the islands. The apricot dipping sauce adds a modern twist, taking inspiration from Asian-fusion cuisine, where sweet and spicy flavors meld to create something truly mouthwatering.
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Helpful Tips, Serving Suggestions, or Storage Advice:
Pat the Shrimp Dry: Ensuring the shrimp are completely dry before coating them helps the batter adhere better and makes for a crispier result.
Use Cold Shrimp: Keeping the shrimp cold until you're ready to fry helps prevent overcooking.
Don’t Overcrowd the Pan: Fry the shrimp in batches to keep the oil temperature consistent and to achieve even browning.
Oil Temperature: Make sure the oil reaches 350°F before frying. If the oil isn’t hot enough, the coating will absorb too much oil and become greasy.
Lime Squeeze: Serve with lime wedges for a burst of citrus that brightens the flavors of the dish.
Serving Option: These shrimp make an excellent appetizer, but they also work well as a main course when paired with a fresh salad or rice.
Leftovers: Store any leftover shrimp in an airtight container in the refrigerator. Reheat in the oven to maintain crispiness.
Make-Ahead Tip: You can prepare the shrimp ahead of time and keep them in the fridge until you’re ready to fry.
Gluten-Free Adaptation: Swap the all-purpose flour with a gluten-free alternative, and make sure the panko breadcrumbs are gluten-free if you need to adapt this recipe.
Sauce Storage: The apricot dipping sauce can be made in advance and stored in the fridge for up to a week.
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Why This Recipe Stands Out:
Crispy Perfection: The combination of panko and shredded coconut makes these shrimp extra crispy.
Tropical Flavor: The coconut coating adds a hint of sweetness that pairs perfectly with the savory shrimp.
Tangy Dipping Sauce: The apricot dipping sauce is a delicious blend of sweet, spicy, and tart flavors.
Quick to Make: This recipe comes together in less than 30 minutes, making it perfect for a last-minute appetizer.
Versatile: Great as an appetizer, but also works as a light meal with a side salad or rice.
Party-Ready: These shrimp are a hit at gatherings and parties, guaranteed to impress your guests.
Easy Ingredients: Uses simple, readily available ingredients that you probably already have in your pantry.
Kid-Friendly: Even kids love the crunchy texture and slightly sweet flavor of these shrimp.
Crowd-Pleaser: It’s a dish that appeals to a variety of taste buds with its mix of flavors.
Restaurant Quality: Tastes like something you’d order at a fancy seafood restaurant, but easy enough to make at home.
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Ingredients:
For the Shrimp:
1 ½ lb. jumbo shrimp (peeled, deveined, tails on)
¾ cup all-purpose flour
¼ cup cornstarch
2 eggs
1/3 cup milk
1 ½ cups shredded unsweetened coconut
1 cup panko breadcrumbs
2 ¼ tsp kosher salt
¾ tsp ground black pepper
½ tsp red chili flakes
½ cup coconut oil
Vegetable oil, for frying
Lime wedges, for serving
For the Dipping Sauce:
¼ cup apricot preserves
¼ cup Thai sweet chili sauce
1 Tbsp lime juice
1 ½ tsp soy sauce
Instructions:
For the shrimp: Place shrimp on a paper towel-lined plate and pat them very dry. Refrigerate until ready to use.
In a shallow dish, mix the flour and cornstarch. In a separate wide, shallow bowl, whisk the eggs and milk together. Combine the coconut, panko, salt, pepper, and red chili flakes in another shallow bowl. Working in batches of 3 to 4 shrimp at a time, dredge each shrimp in the flour mixture, dip into the egg mixture, then coat with the coconut-panko mixture. Set aside on a sheet tray in a single layer.
In a large skillet, heat a mixture of coconut oil and vegetable oil to about ¼-inch depth over medium-high heat until very hot (about 350°F). Fry half of the shrimp in a single layer until golden brown on one side (30-60 seconds), then flip and cook for another 30-60 seconds. Transfer to a paper towel-lined plate. Repeat with the remaining shrimp.
For the sauce: In a small bowl, whisk together the apricot preserves, Thai sweet chili sauce, lime juice, and soy sauce until well combined.
Serve the shrimp warm with the apricot dipping sauce and lime wedges.
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
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Their high-quality selection never disappoints!
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