Laura Mariano
Coconut shrimp is a popular dish where shrimp are coated in a coconut batter and deep-fried until golden and crispy. The best sauce for coconut shrimp typically complements the sweet and savory flavors of the shrimp with a bit of tang and heat. Here’s a recipe for coconut shrimp with an amazing dipping sauce:
Coconut Shrimp
Ingredients:
- 1 lb large shrimp, peeled and deveined (leave tails on)
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 3/4 cup panko breadcrumbs
- 1 cup shredded sweetened coconut
- Vegetable oil, for frying
Instructions:
- Prepare the Shrimp:
- Rinse the shrimp under cold water and pat them dry with paper towels.
- Set Up Breading Stations:
- In one bowl, mix the flour, salt, and pepper.
- In a second bowl, beat the eggs.
- In a third bowl, combine the panko breadcrumbs and shredded coconut.
- Bread the Shrimp:
- Dip each shrimp in the flour mixture, shaking off any excess.
- Dip the shrimp in the beaten eggs, ensuring they are well-coated.
- Finally, coat the shrimp in the coconut-panko mixture, pressing gently to adhere.
- Fry the Shrimp:
- In a large skillet or deep fryer, heat about 1/2 inch of vegetable oil over medium-high heat.
- Fry the shrimp in batches for 2-3 minutes per side, or until golden brown and crispy.
- Remove the shrimp with a slotted spoon and drain on paper towels.
Best Dipping Sauce
Ingredients:
- 1/2 cup apricot preserves
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1-2 tsp sriracha sauce (adjust to taste)
- 1 tsp soy sauce
- 1/4 tsp garlic powder
Instructions:
- Mix the Ingredients:
- In a small bowl, combine the apricot preserves, Dijon mustard, honey, rice vinegar, sriracha sauce, soy sauce, and garlic powder.
- Blend Until Smooth:
- Whisk the ingredients together until the sauce is smooth and well combined.
- Serve:
- Serve the dipping sauce alongside the hot coconut shrimp.
