The moment I took my first bite of Crispy Coconut Shrimp paired with the Best Dipping Sauce Ever, I was transported to a sun-soaked beach, where the sea breeze danced with the scent of tropical delights. There’s something undeniably joyful about that satisfying crunch—like a mini celebration in every bite! After returning home from a bustling day, I realized I needed something quick yet impressive to elevate dinner. That’s when this recipe became my go-to.
With tender shrimp hugged by a golden coconut layer and fused with the sweet and spicy notes of apricot, it’s a crowd-pleaser that easily transitions from an elegant appetizer to a fun weeknight dinner. Plus, this dish embraces both simplicity and sophistication, meaning you can whip it up in no time without skimping on flavor. Ready to transform your next meal into a tropical fiesta? Let’s dive into this delightful recipe!
Why Will You Love Crispy Coconut Shrimp?
Irresistible Crunch: Each bite boasts a wildly satisfying crunch, making it an addictive appetizer that guests will crave.
Tropical Escape: A delightful blend of sweet coconut and tangy apricot takes your taste buds on a mini getaway, transforming everyday meals into a tropical feast.
Quick & Easy: This recipe takes mere minutes to prepare, perfect for busy weeknights or spontaneous gatherings.
Crowd-Pleasing Appeal: Perfectly balanced flavors ensure this dish will steal the spotlight, whether served at parties or as a fun family dinner.
Versatile Pairings: Enjoy with zesty lime wedges, fresh salads, or your favorite dipping sauces for a personalized touch.
Get ready to impress with this elegant yet straightforward dish; it’s sure to become a new favorite at your table!
Crispy Coconut Shrimp Ingredients
For the Shrimp
• Large Shrimp – 21-25 count, peeled and deveined, for optimal flavor; opt for wild-caught for best taste.
• All-Purpose Flour – Acts as a base coating; gluten-free flour can be used as a substitute.
• Garlic Powder – Adds a savory note to enhance the shrimp’s flavor.
• Salt – Essential for bringing out the flavors of the shrimp.
For the Coating
• Large Eggs – Binds the flour to the shrimp; make sure to beat well before use.
• Sweetened Shredded Coconut – Provides a crunchy tropical flavor; consider using Baker’s brand for superior quality.
• Panko Bread Crumbs – Contributes extra crispiness; whole wheat breadcrumbs can be a healthier alternative.
For Frying and Serving
• Light Olive Oil – Suitable for frying, helping achieve that perfect crisp; vegetable or coconut oil can work as substitutes.
• Limes – Serve as wedges, adding a fresh burst to the dish.
• Sweet Chili Sauce – The star of your dipping sauce; balances the shrimp’s richness beautifully.
• Apricot Preserves – Introduces sweetness; feel free to swap with other fruit spreads for variety.
This recipe for Crispy Coconut Shrimp with the best dipping sauce ever promises joy in every bite! Enjoy the cooking adventure!
How to Make Crispy Coconut Shrimp
- Rinse and Dry: Start by rinsing the large shrimp under cold water. Then, thoroughly dry them using paper towels to ensure the coating sticks properly.
- Set Up Coating Stations: Prepare three shallow bowls: in the first, mix all-purpose flour with garlic powder and salt; beat the eggs in the second; in the third, combine sweetened shredded coconut with panko bread crumbs.
- Dredge the Shrimp: Take each shrimp and dredge it in the flour mixture, making sure it’s fully coated. Next, dip it in the beaten eggs, and finally, press it gently into the coconut-panko mixture to coat thoroughly.
- Chill if Necessary: If you’re not frying the shrimp immediately, place the breaded shrimp on a platter and refrigerate them. This helps the coating firm up before cooking.
- Heat the Oil: In a large skillet, heat light olive oil over medium heat until it reaches about 350°F. This temperature is essential for achieving that perfect golden brown color.
- Fry to Perfection: Carefully add the shrimp to the hot oil in small batches. Fry for about 2 minutes on each side, or until they turn golden brown and crispy.
- Drain the Oil: Once cooked, transfer the shrimp to a plate lined with paper towels to absorb any excess oil. This keeps them crispy and not greasy.
- Mix the Dipping Sauce: In a small bowl, combine sweet chili sauce and apricot preserves. Stir until well blended, creating a delicious and tangy dipping sauce.
- Serve with a Twist: Serve the warm crispy shrimp with lime wedges and the dipping sauce on the side, allowing everyone to squeeze fresh lime and customize their flavor experience.
Optional: Drizzle with extra apricot preserves for a sweeter touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Crispy Coconut Shrimp are perfect for meal prep enthusiasts! You can bread the shrimp up to 24 hours in advance and keep them in the refrigerator until you’re ready to fry. Simply follow the steps up until breading, then place the coated shrimp on a platter, cover with plastic wrap, and refrigerate to maintain their quality. Just before serving, heat your oil and fry the shrimp until golden brown for that irresistibly crispy texture. This method not only saves you time on busy days but ensures your shrimp are just as delicious when it’s time to serve, making your meal planning a breeze!
Variations & Substitutions for Crispy Coconut Shrimp
Elevate your grilling adventure by making it uniquely yours with these exciting twists.
- Gluten-Free: Substitute regular flour and panko with almond flour and gluten-free breadcrumbs for a delicious alternative.
- Spicy Kick: Add diced jalapeños or a splash of sriracha to the dipping sauce for a fiery complement to the sweetness.
- Coconut Milk Soak: Marinate shrimp in coconut milk for 30 minutes before breading to intensify the tropical flavor.
- Creative Coatings: Experiment with crushed cornflakes instead of panko for an unexpected crunch and unique taste.
- Fruit Fusion: Swap apricot preserves with mango, raspberry, or pineapple for a new flavor experience that keeps things exciting.
- Baked Option: For a healthier version, bake the breaded shrimp at 400°F for 12-15 minutes, turning halfway for golden crispiness.
- Herb Infusion: Mix fresh herbs like cilantro or basil into the coconut-panko mixture for a fresh spin on flavor.
- Zesty Lime Sauce: Blend lime zest into the dipping sauce to amplify the citrus notes for a refreshing contrast against the sweetness.
With these delightful options, your Crispy Coconut Shrimp experience is sure to be anything but ordinary!
What to Serve with Crispy Coconut Shrimp?
Enhance your meal experience by pairing these delightful shrimp with complementary flavors and textures that will transport you to a tropical paradise.
- Zesty Coleslaw: Add a refreshing crunch with a tangy lime vinaigrette. The bright flavors will balance the richness of the shrimp.
- Coconut Rice: Creamy and subtly sweet, this dish complements the shrimp beautifully while keeping with the tropical theme. Serve it warm for the perfect comfort side.
- Tropical Fruit Salad: A mix of pineapple, mango, and berries adds a burst of sweetness that pairs wonderfully with the crispy shrimp. The acidity cuts through the richness of the dish.
- Fresh Green Salad: Toss mixed greens with a light citrus dressing for a refreshing contrast. The crispness of the greens will enhance each bite of the shrimp.
- Sweet Potato Fries: Their crispiness and natural sweetness create a lovely contrast to the savory shrimp. A sprinkle of sea salt makes them irresistible!
- Pineapple Salsa: A vibrant mix of diced pineapple, red onion, and cilantro offers a sweet, spicy kick. Spoon it over the shrimp for an extra flavor punch.
- Mojito Mocktail: Refreshing mint and lime flavors in this drink will elevate your meal, perfectly complementing the shrimp’s tropical essence.
- Key Lime Pie: End your meal on a sweet note. The tartness of the pie contrasts with the savory shrimp, leaving your taste buds delighted.
Expert Tips for Crispy Coconut Shrimp
• Dry Shrimp Thoroughly: Make sure to rinse and dry the shrimp completely before breading. Excess moisture can result in a soggy coating.
• Use Small Batches: Fry the shrimp in small batches to keep the oil at the right temperature, ensuring a crispy texture every time.
• Press to Adhere: When coating the shrimp, gently press the coconut-panko mixture onto the shrimp to help it stick better during frying.
• Customize Your Sauce: Enhance your dipping sauce by experimenting with different fruit preserves, like mango or peach, for various flavor profiles that make your crispy coconut shrimp shine!
• Serve Promptly: For the best taste and texture, serve the crispy coconut shrimp soon after frying while they are still warm and crunchy.
How to Store and Freeze Crispy Coconut Shrimp
Fridge: Store cooked crispy coconut shrimp in an airtight container for up to 2 days. To maintain crispiness, reheat in the oven at 350°F for about 10 minutes.
Freezer: For longer storage, freeze uncooked breaded shrimp in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag and store for up to 3 months.
Reheating: If frozen, reheat cooked crispy coconut shrimp directly from the freezer by placing them in the oven at 375°F for 12-15 minutes to achieve a crunchy texture.
Prep Ahead: You can bread the shrimp and refrigerate them for up to 24 hours before frying. This allows for easy, last-minute cooking while retaining delicious flavor.
Crispy Coconut Shrimp with Sweet Chili Apricot Dipping Sauce Recipe FAQs
How do I select the best shrimp for this recipe?
Absolutely! Look for large shrimp, specifically those with a 21-25 count per pound. Wild-caught shrimp often offer better flavor and texture, so opt for that if possible. Fresh shrimp should smell like the ocean, not fishy, and have a firm texture with a slight sheen.
How should I store leftover crispy coconut shrimp?
You can store cooked crispy coconut shrimp in an airtight container in the fridge for up to 2 days. To keep the coating crispy, simply reheat them in the oven at 350°F for about 10 minutes until they’re warmed through and delightful again!
Can I freeze the uncooked breaded shrimp?
Certainly! To freeze uncooked breaded shrimp, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a zip-top bag, where they’ll stay good for up to 3 months. When you’re ready to fry them, you can go straight from the freezer to the hot oil—just add a minute or two to the cooking time for perfect results.
What should I do if the coating isn’t sticking to the shrimp?
Very! If you’re having trouble getting the coating to adhere, here’s what I recommend: First, make sure the shrimp are thoroughly dried after rinsing. Then, ensure each shrimp is coated well in flour before dipping it in the egg wash. Press the coconut-panko mixture firmly onto the shrimp for better adherence. If everything goes well, you should be enjoying that crunch in no time!
Can this dish be made gluten-free?
Absolutely! This crispy coconut shrimp recipe can easily be made gluten-free. Simply substitute all-purpose flour with gluten-free flour and use gluten-free panko bread crumbs. There are many great options available that will give you that same lovely crunch without sacrificing flavor!
Are there any dietary considerations for this recipe?
Very! If you’re concerned about allergies, ensure that your shrimp and any substitutions (like flour or panko) don’t contain allergens like wheat, gluten, or shellfish. Additionally, consult with your guests if you’re serving them, especially if you have pets; some of the sauces, like sweet chili, can be too spicy or sweet for animals. Enjoy the flavors with care!
Crispy Coconut Shrimp with the Best Dipping Sauce You’ll Love
Ingredients
Equipment
Method
- Rinse and dry the large shrimp under cold water, then thoroughly dry them using paper towels.
- Prepare three shallow bowls: in the first, mix all-purpose flour with garlic powder and salt; beat the eggs in the second; in the third, combine sweetened shredded coconut with panko bread crumbs.
- Take each shrimp and dredge it in the flour mixture, ensuring it's fully coated. Dip it in the beaten eggs, and finally press gently into the coconut-panko mixture to coat thoroughly.
- If not frying immediately, place the breaded shrimp on a platter and refrigerate them to firm up the coating.
- In a large skillet, heat the light olive oil over medium heat until it reaches about 350°F.
- Carefully add the shrimp to the hot oil in small batches. Fry for about 2 minutes on each side until golden brown and crispy.
- Transfer the cooked shrimp to a plate lined with paper towels to absorb excess oil.
- In a small bowl, combine sweet chili sauce and apricot preserves, stirring until blended.
- Serve the warm crispy shrimp with lime wedges and the dipping sauce on the side for customization.
