Happy Sunday, friends!
This week, we’ve got a crispy, coconutty seafood appetizer that’s a surefire crowd pleaser – just in time for your last round of holiday parties and gatherings. The combination of sweet coconut and shrimp in this recipe is an absolute treat to eat. “It’s almost as if we’ve escaped to an island getaway…”
Join us in our island state-of-mind and take your guests on a flavor vacation by serving this dish at your next holiday get-together. We guarantee your guests will declare you host(ess) with the most(ess) if you do! And, we know you’ll love how easily it all comes together. Spoiler Alert: the dipping sauce is made with just 2 ingredients!
Point being, this seafood appetizer is one that any cook at any level can master. If we were you, we’d plan on making double, because this savory shrimp is gonna go fast.
Coconut Shrimp with 2-Ingredient Dipping Sauce
Ingredients for Coconut Shrimp
- 1 lb. large shrimp (21-25 count), peeled and deveined with tails left on
- 1/4 cup all-purpose flour
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 2 large eggs
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup panko bread crumbs
- Light olive oil, vegetable oil or coconut oil
Ingredients for Coconut Shrimp Dipping Sauce
- 1/4 cup sweet chili sauce
- 1/4 cup apricot preserves or apricot fruit spread
- Rinse shrimp in cold water and pat dry with paper towels. Set shrimp aside.
- Line a baking sheet with parchment paper.
- Set up 3 bowls. In the first, stir together flour, garlic powder and salt. In the second, add eggs and beat them with a fork. In the third, combine coconut flakes and panko bread crumbs.
- Dredge one piece of shrimp in the flour mixture. Dip it next in the beaten egg and then in the crumb mixture, using your hands to press the coconut crumbs onto the shrimp. Transfer shrimp to the baking sheet and repeat process with remaining shrimp.
- Place a large nonstick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add just enough shrimp to cover bottom of pan and sauté 2-3 minutes. Then flip shrimp and sauté another 2 minutes, until shrimp are golden brown on both sides. Remove shrimp to a paper towel-lined plate.
- Cook remaining shrimp in batches and don’t overcrowd the pan.
- For dipping sauce: Stir together sweet chili sauce and apricot preserves and serve with the sautéed coconut shrimp.