Coconut Shrimp (With Dipping Sauce!)

5 from 13 votes

Coconut Shrimp (With Dipping Sauce!)

Coconut shrimp is a party favorite everyone loves that also happens to be easy to make, especially in large batches. Our recipe also includes a dipping sauce!

Prep Time30

Cook Time20

Total Time50

Course: Appetizer

Cuisine: American

Servings:

Calories: 349kcal

Author: Bill

Ingredients

For the dipping sauce:

2 tablespoons apricot preserves
1/4 teaspoon red wine vinegar (or rice wine vinegar)
1/2 teaspoon soy sauce
1 tablespoon honey
1 pinch crushed red pepper flakes (optional)

For the shrimp:

1 pound shrimp (16/20 count)
1/4 cup all purpose flour
1 teaspoon cornstarch
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup ice water
1/2 cup desiccated coconut (sweetened or unsweetened)
canola or peanut oil (for frying)

US Customary - Metric

Instructions

Combine all the dipping sauce ingredients in a small bowl and set aside.
Butterfly the shrimp and pat them dry.
In a medium bowl, mix together the flour, cornstarch, baking powder, baking soda, salt, garlic powder, and onion powder. Stir in the ice water to form a batter.
Dip the shrimp in the batter and coat them up to but not including the tail shells. The small portion of shell/tail should be exposed to crisp up in the frying oil. Dredge the battered shrimp in coconut flakes. Lightly press the coconut into the shrimp until well-coated. Shake off any excess.
In a small pot, at least 3 inches deep, add enough oil to submerge the shrimp (2-3 inches of oil should do it). Heat to 325°F/160°C, and use a candy thermometer to ensure the temperature remains consistent, adjusting your heat as necessary.
Hold the shrimp by their tails and lower into the oil. Fry in small batches for about 2 minutes until golden brown. Use a slotted spoon to lift the shrimp out of the oil, and let the excess oil drip off before transferring to a rack or paper towel-lined plate. Sprinkle with a pinch of salt if desired. Use a fine mesh strainer between batches to remove any coconut flakes or other particles from the oil and discard. Repeat with the remaining shrimp, and serve immediately with the prepared dipping sauce!

Notes

Nutrition information includes shrimp and dipping sauce.

Nutrition

Coconut Shrimp (With Dipping Sauce!) by The Woks of Life. 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