Coconut Shrimp with the Best Dipping Sauce

Golden and crispy, these panko and coconut crusted shrimp with a sweet and hot dipping sauce are easy and delicious.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 330 Calories

Ingredients

• 2 large eggs
• Reynolds® Parchment Paper
• 1 pound large shrimp (21-25 per pound), peeled and deveined, tails left on
• 8 tablespoons light olive oil, or any high-heat cooking oil
• 0.25 cup all-purpose flour
• 0.5 teaspoon salt
• 0.5 teaspoon garlic powder
• 0.5 cup panko bread crumbs
• 0.25 cup sweet chili sauce
• 1.5 cups sweetened shredded coconut
• 0.25 cup apricot preserves or apricot fruit spread

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.

Step 5

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.