Coconut Shrimp with the Best Dipping Sauce
Ingredients30 m servings 330 cals
- Rinse shrimp in cold water and pat dry with paper towels.
- Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
- Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds(R) Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
- Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
- Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.
- Reynolds Kitchens Tip:
- Line your baking sheet with Reynolds® Parchment Paper for easy baking and quick cleanup.
Per Serving: 330 calories; 20.4 g fat; 25.3 g carbohydrates; 14.7 g protein; 133 mg cholesterol; 408 mg sodium. Full nutrition
ReviewsRead all reviews 4
Pretty simple just very time consuming if you buy super fresh non deveined shrimp. Cooking is a joy for me so didn't bother me one bit. I pat dried and butterflied my shrimp. I did add 1/2 tbsp ...
This dish was awesome I loved it and so did my family. I didnt make the sauce because I dont like apricot flavor. I used the chili sauce and it was as good as being in a restaurant. I will make...
My whole family liked this shrimp recipe. I am not very adept at dipping and breading which is why I only gave 4 stars.