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Coconut Shrimp with the Best Dipping Sauce
Coconut Shrimp with the Best Dipping Sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Crispy panko and coconut shrimp with a tasty sweet and spicy sauce. Easy and delicious.
Ingredients:
  • 1 pound large shrimp (21-25 per pound), peeled and deveined, tails left on
  • 0.5 teaspoon garlic powder
  • 2 large eggs
  • 1.5 cups sweetened shredded coconut
  • 0.5 cup panko bread crumbs
  • 8 tablespoons light olive oil, or any high-heat cooking oil
  • Reynolds® Parchment Paper
  • 0.25 cup sweet chili sauce
  • 0.25 cup apricot preserves or apricot fruit spread
Instructions:
  • Clean the shrimp by washing them in cold water and then gently drying them with paper towels.
  • Prepare 3 shallow bowls. In the first, whisk 1/4 cup flour, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. In the second, lightly beat eggs with a fork. In the third, mix 1 1/2 cups coconut flakes with 1/2 cup panko bread crumbs.
  • Coat shrimp evenly in flour, then dip in beaten egg, and press into coconut crumb mixture using your hands. Place on a baking sheet lined with Reynolds® Parchment Paper and continue with the rest of the shrimp. Saute immediately after breading all shrimp.
  • Heat a large non-stick pan over medium heat and add enough oil to generously cover the bottom. When the oil is hot, add the shrimp and saute for 2 to 3 minutes on each side until golden brown, firm, and pink. Be sure not to overcrowd the pan, cooking the shrimp in batches if necessary.
  • Combine the sweet chili sauce and apricot preserves, then enjoy with coconut shrimp.

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