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Coconut Shrimp with Dipping Sauce
Coconut Shrimp with Dipping Sauce
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Prep Time:
25 minutes
Total Time:
35 minutes
Homemade crispy shrimp with tangy dip - a restaurant favorite now in your kitchen!
Ingredients:
  • 14 bamboo or wooden skewers (4 to 6 inch)
  • 1/4 cup all-purpose flour
  • 1 teaspoon curry powder
  • 1/8 teaspoon ground red pepper (cayenne)
  • 3/4 cup Progresso™ plain panko crispy bread crumbs
  • 3/4 cup shredded coconut
  • 28 uncooked large shrimp (about 1 lb), thawed if frozen, peeled, deveined, tails left on
  • 1/2 cup apricot or peach preserves
  • 1/2 teaspoon grated lime peel
  • 1 tablespoon fresh lime juice
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
Instructions:
  • Begin by immersing skewers in water for 15 minutes to prevent burning. While they soak, preheat the oven to 400°F. Cover a 15x10-inch baking pan with foil, ensuring the sides are protected, and lightly coat the foil with cooking spray.
  • First, combine flour, curry powder, salt, and ground red pepper in a shallow dish to create a flavorful coating. Next, beat together egg and water in a separate shallow dish for a smooth coating. Finally, mix bread crumbs and coconut in yet another dish for a crunchy topping.
  • After patting the shrimp dry, coat them with the flour mixture, dip them into the egg mixture, and coat well with the crumb mixture. Skewer 2 shrimp on each skewer with space in between and place in a pan.
  • While the shrimp are baking in the oven for 8 to 10 minutes or until they turn pink and the coating starts to brown, prepare the sauce by mixing the ingredients in a small bowl.
  • Present the succulent shrimp alongside a delectable dipping sauce.

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