Coconut Shrimp with Apricot Dipping Sauce

I’m a sucker for coconut shrimp. Slightly salty, but sweet. Chewy with a crunchy outside. It’s just so freaking delicious. When I made this recipe, I couldn’t stop saying “These are soooo good!” to my husband. I think it was driving him a little crazy but I couldn’t help it. They were soooo good!

I found the recipe at SkinnyTaste so it’s way healthier than what you’ll find in a restaurant.  The only thing I changed was that I left the crushed red pepper out of the dipping sauce because I’m a wimp when it comes to spice/heat.

coconut shrimp

Coconut Shrimp with Apricot Dipping Sauce

Recipe by SkinnyTaste

Ingredients

  • 1 lb large raw shrimp, peeled and deviened
  • heaping 1/2 cup shredded sweetened coconut
  • heaping 1/2 cup panko crumbs
  • 2 Tbsp all purpose flour
  • 1 large egg
  • pinch salt
  • non-stick spray
  • 1/2 cup apricot preserves
  • 1 Tbsp rice wine vinegar

Instructions

  1. Preheat oven to 425°. Cover a baking sheet with aluminum foil (to save on cleanup later), and place a wire rack on top. Spray the wire rack with cooking spray.
  2. Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour in a small dish. Whiskthe egg in yet another bowl.
  3. Sprinkle shrimp lightly with salt. Dip the shrimp in the flour, then into the egg, then in the coconut crumb mixture.
  4. Lay shrimp on the wire rack then spray the top of the shrimp with more cooking spray. Bake on the middle rack for about 15 minutes or until cooked though.
  5. While the shrimp is cooking, combine the apricot preserves and rice wine vinegar in a ramekin and set aside.
  6. Remove from oven and serve with dipping sauce.
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