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 an easy sweet chili saucewith some apricot preserves mixed in for a bit of a sweet and spicy kick.
Coconut Shrimp with Apricot Sweet Chili Dipping Sauce
- 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
- Dredge the shrimp in the flour.
- Dip the shrimp into the egg.
- Dip the shrimp into the panko and coconut mixture.
- Fry the shrimp in the oil until golden brown, no more than 2 minutes.
Sweet Chili Dipping Sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon apricot preserves
- Mix the sweet chili sauce and apricot preserves.