Description

Crispy Coconut Shrimp with Spicy Apricot Dipping Sauce is a delicious appetizer or main dish featuring golden, crunchy shrimp coated in shredded coconut, served with a sweet and spicy apricot sauce. Whether fried or baked, this dish delivers a perfect balance of savory, sweet, and spicy flavors that are sure to impress.

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

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Instructions

Prepare for Cooking: Preheat your oven to 400°F (200°C) for baking or heat oil in a frying pan over medium-high heat for frying.
Coat the Shrimp: In a shallow bowl, combine 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 eggs, ensuring it’s fully coated, then dredge it in the coconut-breadcrumb mixture, pressing lightly to coat evenly.
Fry or Bake the Shrimp:
- For frying: Heat vegetable oil in a pan over medium-high heat. Fry 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. Bake for 10-12 minutes, flipping halfway through.
Prepare the Dipping Sauce:sriracha, and grated ginger in a small bowl. Stir until smooth. While the shrimp cooks, combine apricot jam, soy sauce, rice vinegar, sriracha, and grated ginger in a small bowl. Stir until smooth.
Serve: Once the shrimp is golden and crispy, remove from the pan or oven. Serve immediately with the spicy apricot dipping sauce.

Notes

For Extra Heat:sriracha to the dipping sauce for a spicier kick or sprinkle cayenne pepper on the shrimp before frying or baking. Add more sriracha to the dipping sauce for a spicier kick or sprinkle cayenne pepper on the shrimp before frying or baking.

Storage: Store leftover shrimp in an airtight container in the fridge for up to 2 days. The dipping sauce lasts up to a week in the fridge.

Freezing Tip: Freeze coated shrimp before cooking. Lay them flat on a baking sheet to freeze individually, then store in an airtight container. Cook from frozen by adding a few extra minutes to the cooking time.

Prep Time: 15 minutes
Cook Time: 10 minutes (frying) or 12 minutes (baking)
Category: Appetizer, Seafood
Method: Frying, Baking
Cuisine: American