This crispy coconut shrimp with a spicy apricot dipping sauce is a crowd-pleasing appetizer or main dish. The shrimp is coated in a golden, crunchy coconut crust, and paired with a sweet and spicy apricot sauce that perfectly complements the shrimp’s flavors. Whether you choose to fry or bake the shrimp, this dish is sure to impress.

Why You’ll Love This Recipe

This recipe is the perfect balance of crispy, savory shrimp and a tangy, sweet dipping sauce. The coconut coating adds a delightful crunch, while the spicy apricot sauce gives it an exciting twist with the heat from sriracha and the brightness from fresh ginger. It’s easy to prepare, versatile enough for both frying or baking, and makes for a fun dish that can be served as an appetizer or a main course. The combination of coconut and shrimp is a classic that’s hard to beat, and the spicy apricot sauce elevates it to a whole new level.

Ingredients

1 pound large shrimp, peeled and deveined
1 cup shredded coconut
1/2 cup breadcrumbs
1/2 cup all-purpose flour
2 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional for extra heat)
1 tablespoon vegetable oil (for frying)

For the Spicy Apricot Dipping Sauce:

1/4 cup apricot jam
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sriracha sauce (adjust to taste)
1 teaspoon grated fresh ginger

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C) if you prefer baking, or heat oil in a frying pan over medium-high heat for frying.
In a shallow bowl, combine the shredded coconut, breadcrumbs, flour, salt, black pepper, paprika, garlic powder, and cayenne pepper.
In another shallow bowl, beat the eggs.
Dip each shrimp into the beaten eggs, ensuring it’s fully coated, then dredge it in the coconut-breadcrumb mixture, pressing lightly to coat evenly.
For frying: Heat vegetable oil in a pan over medium-high heat. Fry the shrimp in batches for 2-3 minutes per side, or until golden brown and crispy.
For baking: Place the coated shrimp on a baking sheet lined with parchment paper and bake for 10-12 minutes, flipping halfway through.
While the shrimp cooks, prepare the dipping sauce by combining apricot jam, soy sauce, rice vinegar, sriracha, and grated ginger in a small bowl. Stir well until smooth.
Once the shrimp is crispy and golden, remove from the pan or oven and serve immediately with the spicy apricot dipping sauce.

Servings and Timing

Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 10 minutes (frying) or 12 minutes (baking)
Total Time: 25 minutes

Variations

Coconut Shrimp Bites: Cut the shrimp into smaller pieces for bite-sized snacks that are perfect for parties.
Gluten-Free: Substitute the breadcrumbs and flour with gluten-free alternatives like almond flour or coconut flour.
Extra Heatsriracha: Add more sriracha to the dipping sauce for a spicier kick.
Herb Variations: Add chopped fresh cilantro or basil to the dipping sauce for added freshness.
Baked Version: For a healthier version, bake the shrimp instead of frying them. The coconut will still crisp up beautifully in the oven.

Storage/Reheating

Storage: Store any leftover shrimp and dipping sauce separately in an airtight container. The shrimp can be kept in the fridge for up to 2 days, while the dipping sauce will last for up to a week.
Reheating: To reheat the shrimp, bake them in a preheated oven at 375°F (190°C) for 5-7 minutes until crispy again. You can also reheat them in an air fryer for a few minutes to restore the crispiness.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before coating and cooking.

How can I make this dish spicier?

If you prefer more heat, add extra cayenne pepper to the shrimp coating, or increase the amount of sriracha in the dipping sauce.

Can I bake the shrimp instead of frying them?

Yes, baking is a great option for a healthier version. Bake the shrimp at 400°F (200°C) for 10-12 minutes, flipping halfway through.

Can I make the dipping sauce ahead of time?

Yes, you can prepare the dipping sauce ahead of time and store it in the fridge for up to a week.

Can I freeze the coconut shrimp?

You can freeze the coated shrimp before cooking. Lay them flat on a baking sheet to freeze them individually, then transfer them to an airtight container. When ready to cook, bake or fry directly from frozen, adding a few extra minutes to the cooking time.

Is there a substitute for apricot jam in the dipping sauce?

If you don’t have apricot jam, you can substitute it with peach jam, mango chutney, or any other sweet fruit preserves.

How do I make the shrimp extra crispy?

To achieve an extra crispy texture, make sure to press the coconut-breadcrumb mixture onto the shrimp firmly, and avoid overcrowding the pan if frying. This will ensure the shrimp crisp up evenly.

Can I make this recipe with other types of seafood?

Yes, you can use other types of seafood such as scallops, fish fillets, or even calamari. Just adjust the cooking time as needed.

Is this recipe gluten-free?

The original recipe contains breadcrumbs and flour, which are not gluten-free. However, you can easily make it gluten-free by substituting the breadcrumbs with gluten-free breadcrumbs or crushed cornflakes and using a gluten-free flour option.

How spicy is the dipping sauce?

The spiciness of the dipping sauce can be adjusted by varying the amount of sriracha sauce. Start with 1 teaspoon and add more to suit your taste.

Conclusion

Crispy coconut shrimp with spicy apricot dipping sauce is a dish that combines savory, sweet, and spicy elements into a perfect bite. Whether fried or baked, the crunchy texture of the shrimp pairs beautifully with the tangy and zesty dipping sauce. It’s a perfect choice for a casual weeknight dinner or a fun party appetizer. Whichever way you choose to make it, this recipe will quickly become a favorite!