Keyword: coconut shrimp w/ sweet & spicy sauce

Coconut shrimp …. flavors of the tropics! When prepared correctly, you should end up with a significantly crunchy, thick crust of aromatic coconut, surrounding a center of plump & tasty, cooked shrimp. The concept is simple but it is possible to end up with rubbery shrimp. I found there are just a couple of key things to keep this from happening.

First, select the best possible shrimp you can find. My own choice is always the Marina del Rey, wild-caught Argentinian shrimp. You need a large or jumbo size. If your shrimp are too small, the ratio of breading to shrimp will be off and they will cook through too quickly, turning rubbery as the crust crisps up.

Adding a bit of Panko-style bread crumbs in with the coconut gives the shrimp an extra crispy crust as well as a flour dusting before you dip them into the egg wash. As much as I prefer not to fry things, these coconut shrimp seem the best when pan-fried in a combo of oil & butter.

The sweet/spicy sauce is very simple but plays a major role in the end result. We enjoyed these shrimp as the main course with Jasmine rice & steamed broccoli.

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Coconut Shrimp w/ Sweet & Spicy Sauce

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Rating: 5
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Course

Main Dish

Cuisine

American, Asia, Filipino

Keyword

coconut shrimp w/ sweet & spicy sauce

Servings

SERVINGS MetricUS Imperial

Ingredients

Coconut Shrimp

• 300 grams Jumbo, WILD-caught shrimp, cleaned & deveined
• 1/4 cup Panko-style crumbs
• 1/4 cup coconut, unsweetened
• 2 Tbsp flour
• 1 egg, beaten
• 2 Tbsp butter,
• 2 Tbsp olive oil

Sauce for Drizzling on Shrimp

• 1/4 cup apricot preserve
• 1/4 cup hot red pepper jelly
• 2 Tbsp water

Course Main Dish Cuisine American, Asia, Filipino Keyword coconut shrimp w/ sweet & spicy sauce Servings SERVINGS MetricUS Imperial Ingredients Coconut Shrimp 300 grams Jumbo, WILD-caught shrimp, cleaned & deveined 1/4 cup Panko-style crumbs 1/4 cup coconut, unsweetened 2 Tbsp flour 1 egg, beaten 2 Tbsp butter, 2 Tbsp olive oil Sauce for Drizzling on Shrimp 1/4 cup apricot preserve 1/4 cup hot red pepper jelly 2 Tbsp water

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Sauce

1. In a food processor or blender, puree ingredients for sauce & set aside.

Coconut Shrimp

1. Using 3 separate bowls, place flour in the first, egg in the second & panko & coconut in the third.
2. Clean & devein shrimp. Dust them in the flour then dip in the egg & lastly coat with panko/coconut mixture.
3. Preheat skillet over medium heat. Melt butter & then add oil. Once the combo is heated, place the shrimp in the skillet & cook 2-3 minutes on each side, until lightly golden brown. Place cooked shrimp on a plate lined with paper towel. Serve with the sweet/spicy sauce --- its the ultimate condiment for the shrimp!