Coconut Shrimp with the Best Dipping Sauce

Coconut Shrimp with the Best Dipping Sauce

Reynolds Kitchens

"Use plenty of coconut flakes to coat these shrimp for superior crunch and subtle tropical sweetness from Natasha Kravchuk of Natasha's Kitchen. They're even better with the super simple (2 ingredient!) apricot sweet chili sauce."
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Ingredients

30 m servings 330 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 330 kcal
  • 16%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Rinse shrimp in cold water and pat dry with paper towels.
  2. Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
  3. Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds(R) Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
  4. Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
  5. Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.

Footnotes

  • Reynolds Kitchens Tip:
  • Line your baking sheet with Reynolds(R) Parchment Paper for easy baking and quick cleanup.

Reviews

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Pretty simple just very time consuming if you buy super fresh non deveined shrimp. Cooking is a joy for me so didn't bother me one bit. I pat dried and butterflied my shrimp. I did add 1/2 tbsp ...

My whole family liked this shrimp recipe. I am not very adept at dipping and breading which is why I only gave 4 stars.