Coconut Shrimp 2 Ways

These beautiful babies have a delightful savory crisp on the outside with tender succulent shrimp on the inside. They are so irresistibly good for lunch, dinner or even a snack!

Prep:
35
minutes
Cook:
15
minutes
TOtal:
50
minutes

Ingredients

For the Coconut Shrimp:

  • 1 Lb. shrimp, peeled with tails on, deveined, rinsed and patted dry (I did pink larger shrimp from Whole Foods and I got about 17 pieces)
  • 2 Eggs, whisked
  • 1 Cup panko bread crumbs
  • 1 Cup shredded coconut
  • 3/4 TSP salt
  • A pinch or two of black pepper
  • 1/2 Cup flour
  • About 2-3 Cups vegetable oil, if frying and not baking (enough so the pot if filled about 1/4-1/2 the way up. I would use a medium to small pot)

For the Mango Peach Chili Dipping Sauce:

  • 1 Cup OR 1 13 oz. jar of mango peach preserves (I got this from Whole Foods)
  • 2 TBSP rice vinegar
  • 1 and 1/2 TBSP chili flakes

Instructions

Directions: For Preparing the Shrimp and Mango Peach Chili Dipping Sauce

  1. If the shrimp does not come peeled or deveined. Peel and devein the shrimp. Once done rinse and clean out under cold water and pat dry with paper towels.
  2. Line a baking sheet with parchment paper and line up shrimp. Sprinkle sea salt over shrimp. Set aside.
  3. In a bowl, whisk all sauce ingredients together. Place in the fridge to cool until ready to serve.
  4. In one bowl, whisk two eggs. In another bowl, place the flour and in a third bowl mix together panko bread crumbs, shredded coconut salt and a pinch or two of the black pepper. Mix to combine.
  5. To begin coating the shrimp, dip in flour, then egg and then panko coconut mixture. Place on baking sheet or separate plate. Continue the process with all shrimp pieces until they are all coated.
  6. To make the dipping sauce: Place all ingredients in a bowl and whisk to combine. When done, set aside until ready for serving.

Directions: Baked Coconut Shrimp

  1. Prepare your baking sheet with parchment paper and spray with non-stick spray.
  2. Pre-heat oven to 425 degrees.
  3. Place shrimp on the tray.
  4. Once oven is done pre-heating. Bake in the oven for 12-15 minutes. Carefully flip the shrimp half way through the baking process.
  5. Remove from heat and serve right away with dipping sauce.
  6. ENJOY!

Directions: Fried Coconut Shrimp

  1. Heat vegetable oil in pot over medium heat.
  2. Once it begins to bubble a bit, you will know it is hot and ready.
  3. Place shrimp in the vegetable oil 2 at a time and lower the heat to medium low.
  4. Cook for 3-4 minutes total and flip half way though so both sides get cooked, crispy and golden. Repeat the process with all remaining shrimp.
  5. Remove from oil and place on a plate that is lined with paper towel. Once cooled down, serve right away with dipping sauce.
  6. ENJOY!