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Coconut Shrimp with Apricot Sweet Chili Dipping Sauce

Coconut Shrimp with Apricot Sweet Chili Dipping Sauce

I came across coconut shrimp a while ago and I really liked the sound of them but I was not too sure about deep frying so I bookmarked them to try later. I recently came across them again and now that I am more comfortable with deep frying it was time to try them. The coconut shrimp were really easy to make. They follow the standard frying steps of dredging in flour, dipping in egg and bread crumbs and of course, in this case, the coconut. The coconut shrimp were really good! They were nice and crispy on the outside and warm and succulent on the inside with a hint of coconut. I served the coconut prawns with a sweet chili sauce with some apricot preserves mixed in for a bit of a sweet and spicy kick.

Coconut Shrimp


Ingredients:
1 pound shrimp (peeled and deveined)
1 cup flour
1 egg (lightly beaten)
1 cup panko bread crumbs
1 cup shredded coconut
oil for frying

Directions:
1. Dredge the shrimp in the flour.
2. Dip the shrimp into the egg.
3. Dip the shrimp into the panko and coconut mixture.
4. Fry the shrimp in the oil until golden brown, no more than 2 minutes.

Dipping Sauce


Ingredients:
2 tablespoons sweet chili sauce
1 tablespoon apricot preserves

Directions:
1. Mix the sweet chili sauce and apricot preserves.

Similar Recipes:
Singapore Chili Prawns
Thai Lemon Shrimp
Garides Saganaki (Shrimp Saganaki)
Fried Calamari
Firecracker Shrimp with Sweet Chili Sauce

64 comments:

Chuck said...

The coconut shrimp look delicious! I also want to tell you that I'm in awe of the frequency of your posts. You are truly a cooking and blogging machine... amazing!

Jeena said...

Oooh please let me have a shrimp and dip it in! Sounds and looks totally fabulous Kevin.

Steph said...

Those look delicious! Even though it's deep fried, I'm sure I would eat a million of them!

Peter M said...

Kevin, this looks super-good...love this when dining out and I, for sure have to try it at home.

Vicarious Foodie said...

What a pretty presentation! The shrimp look like they have a really good crunch to them, too.

melissa said...

Looks great!

By the by, I was searching for a good example of kung pao shrimp to show my husband and your post came up on Google. It looked *perfect*.

cookinpanda said...

Absolutely delicious looking! I cannot wait to try this. It's simple and I can only imagine it being excellent.

VeggieGirl said...

Mmm, that dipping sauce sounds like the perfect balance of sweet & spicy!

Mrs Erg├╝l said...

2 of my favourite ingredients in 1 dish! I'm very sure these are fantastic!

Ginny said...

That dipping sauce looks amazing! and I don't even like coconut shrimp...haha!! Delicious!

Corinne said...

That dipping sauce sounds great! The flavor sounds perfect for sweet crunchy coconut shrimp :)

SteamyKitchen said...

Love this combo!

Bridgett said...

My husband LOVES coconut shrimp. I will have to make this with the sweet sauce very soon. I may even have to have a taste myself!

Diana Evans said...

my favorite Kevin!!! I used to get these every time I went to Canyon Creek on Front Street...yummmmmmm

now I am going to try your recipe...thanks!!!

meeso said...

I love coconut shrimp, too... The apricot sweet chili dipping sauce is something new and sounds too good... I have to try that next time I have coconut shrimp!

Cathy said...

Oh My - These look so yummy.

I love cooking with Panko bread crumbs there is just something about them that really adds to a dish. I made recently a recipe, Panko and Blue Cheese crusted Filet Mignon with a Port wine reduction. Damn Good.

Cheers
Cathy
www.wheresmydamnanswer.com

Jessy and her dog Winnie said...

Wow. Is there anything you can't make? Looks great as always!

Flanboyant Eats said...

i don't do shrimp but i sure wouldn't mind cooking it for friends and clients... nice!

Lulu Barbarian said...

Kevin, these look great, but I have to say that the one time I had coconut shrimp in a restaurant they were way too sweet for me. I don't mind the dipping sauce being sweet, but I don't really want the coating on the shrimp to be too sweet.

So, would you say that these are pretty sweet and that's just how they're supposed to be? Or do you think maybe I should try them again?

noble pig said...

I have never met a coconut shrimp I didn't love. Beautiful presentation.

Mochachocolata Rita said...

how come it is a post of an empty plate? i guess rita's wiped ur plate clean, kevin!

_ts said...

Alas, we haven't really gotten over the whole deep-frying-as-a-dealbreaker thing. ;D

We're getting better though: we're now OK with shallow-frying.

Elra said...

Wow,
Pretty straight forward recipe, easy to memorize the ingredients and definitely will try it soon. Will get back to you with the verdict.

Christie @ fig & cherry said...

Yum! Very tropical! Love the dipping sauce dish too.

chriesi said...
This comment has been removed by the author.
Rosa's Yummy Yums said...

Ooohhhh, those are very tempting shrimps! A great combo! Delicious!

Cheers,

Rosa

Kevin said...

Lulu Barbarian: I did not find the shrimp to be sweet at all. To ensure that they are not sweet just make sure to use unsweetened shredded coconut.

chocolate shavings said...

That sounds tasty!

www.chocolateshavings.ca

Grace said...

how you keep coming up with these fabulous combinations of random ingredients is beyond me. keep it up--you're helping to keep me well fed! :)

LyB said...

I can't get over the colors if this dish, so bright and appetizing. Those shrimps look fabulous Kevin!

Oh, and I tagged you for a photo meme; please check it out here

Erika said...

Looks amazing! I was actually planning on making coconut shrimp today. Hope mine look as good!

Lori Lynn said...

Yum. I like that easy chili sauce too.

White On Rice Couple said...

Wow, this looks awesome Kevin! You're Asian inspired dishes rock!

OhioMom said...

Kevin

You can cook in my kitchen whenever you want ... you rock!!

Lori said...

Oh my! That looks so good! Beautiful picture.

As Chuck said you are a blogging machine. I cant believe how many things are on your site. There is certainly never a dull food moment at your place! Wow. As usual great job!

Gloria said...

Kevin, look wonderful!! and I love shrimp!!! I want shrimp ya !! snif!!! xGloria

My Sweet & Saucy said...

I LOVE coconut shrimp! Those look too good to be true!

Helene said...

I never made it but now will. This looks really good.

Dragon said...
This comment has been removed by the author.
Dragon said...

It took me a long time to get comfortable with a deep fryer as well. My problem was not getting the oil hot enough before frying. Glad to say I'm over it now :) Now, my mandolin is another story. Since this happened, I've been afraid to touch it.

giz said...

I adore coconut shrimp - I just hate the deep frying and the lingering smell in the house.

only_in_dreams said...

this looks delicious!

Lina said...

ohhhhhh Coconut Shrimp yum! That looks so fancy and wonderful!

Rayrena said...

Oh my gosh, those look so good. Much better than the frozen premade ones I have in the freezer :(

Pearlsofeast said...

I know this one tastes divine.We had it in Outback restaurants.I made it ones and it was great with our friends.Thanks for reminding me to do it again.

HoneyB said...

I could eat this for breakfast. I don't care it is only 5:20 AM!

bobby said...

This looks so good. I have always wanted to try coconut shrimp. That dipping sauce sounds amazing as well!

gaga said...

Oooo, I love coconut shrimp, and pairing it with an apricot sauce sounds delish! You always make such amazing food, I love it!

Adam said...

Coconut shrimp was invented to make people party.

Deborah said...

I love coconut shrimp! This is giving me a major craving!

noobcook said...

I love shrimps! I love mangoes! You have to stop torturing me with all these wonderful piccies of my fave foods which I can only see but not eat, haha :D~~

Proud Italian Cook said...

My Hubby loves this, and I never made it for him, I have to give this a try, Thanks Kevin!

Rachel said...

if anyoen wants to make this as a main course - it was good this grilled pineapple slices with drizzled honey, and i made steamed rice with coconut milk, toasted almond slices and dried cranberries.

Debbie said...

I tried this and it came out so good! I always order this dish if it's an appetizer on a menu at restaurants. Thanks so much for posting this.

Anonymous said...

i tried to cook this and it was really really good. thanks to you for the recipe!! :)

Anonymous said...

I must say your website is VERY impressive. I googled caramel sauce and your site came up. I am from Mpls MN and have a lot of Foodie friends that I forwarded it to. Thanks, I look forward to trying some recipes! Way to go!

Erin said...

This absolutely looks better than what you see in most restaurants

Nassi M. said...

After looking around your blog I wanted to try a lot of recipes but seeing I dont have too much moule in my wallet I decided to try the coconut shrimp w the sauce following your recipe and it tastes great! I must say while frying the shrimp i feel so anxious to taste it. I never followed a recipe before. It kind of confuses me but this easy and yummy! :)

Anonymous said...

I got this recipe at a Safeway and I made if for my family. Everyone loved it! and I have made it many times since. There was two differences in the recipe: the recipe called for curry added to the panko breadcrumbs and coconut, and the sauce included 2 Tbls of honey. Wonderful recipe!

Eric McGehearty said...

I will be making coconut shrimp tonight as a main dish probably with salad. Any suggestions on a side dish?

Andrea Steinlechner said...

Thank you for sharing a nice and easy and healthy recipe.
Tried and aproved ;)

Anonymous said...

I have to admit I have never deep dried before. How hot do you get the oil?

Kevin said...

Anonymous: Heat the oil t 350F.

Nancy Long said...

we love coconut shrimp, but I have never tried them at home - my kitchen is not really conducive to deep-frying. I have come across a recipe for baked coconut shrimp and will try that; but will def be using your sauce. love your recipes and the time you put into it. I’ve been cooking for over 55 years and always get rave reviews for my food, but find I just can’t do it as much as I used to.

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