Use plenty of coconut flakes to coat these shrimp for superior crunch and subtle tropical sweetness from Natasha Kravchuk of Natasha's Kitchen. They're even better with the super simple (2 ingredient!) apricot sweet chili sauce.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Coconut Shrimp:
Apricot Sweet Chili Sauce:

Directions

Instructions Checklist
  • Rinse shrimp in cold water and pat dry with paper towels.

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  • 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® 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(R) Parchment Paper for easy baking and quick cleanup.

Nutrition Facts

330 calories; protein 14.7g 30% DV; carbohydrates 25.3g 8% DV; fat 20.4g 31% DV; cholesterol 132.8mg 44% DV; sodium 407.8mg 16% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 5 stars
04/20/2016
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 of cornstarch to the flour mixture. Also I used 4 eggs instead of 2 as I double dipped. After the first coconut dip I dipped in egg again and packed the coconut and panko mix again! Sautéed in olive oil 1.5 minutes each side. Came out perfect!! Boyfriend said better than the ones we had on our first date?? Read More
(5)
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/20/2016
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 of cornstarch to the flour mixture. Also I used 4 eggs instead of 2 as I double dipped. After the first coconut dip I dipped in egg again and packed the coconut and panko mix again! Sautéed in olive oil 1.5 minutes each side. Came out perfect!! Boyfriend said better than the ones we had on our first date?? Read More
(5)
Rating: 5 stars
08/31/2017
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 this my go to recipe. Read More
(2)
Rating: 4 stars
06/07/2016
My whole family liked this shrimp recipe. I am not very adept at dipping and breading which is why I only gave 4 stars. Read More
(1)
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Rating: 4 stars
02/17/2018
Next time I would cooking the dipping sauce a bit to be sure the apricot preserves was mixed in well. Otherwise great!! Read More
Rating: 5 stars
01/08/2019
Great recipe. Made the perfect amount of coating for 25 shrimp. I did put the coconut and Panko in my processor for a few spins to make it finer. Will definitely use again! Read More