Maximize tropical flavors with a delectable crunch, and finish it off with a sweet zing of a dipping sauce. These Crispy Coconut trū® Shrimp are easy eating and worthy of any foodie’s social media.
Ingredients
Coconut Shrimp
- 16-25 trū® Shrimp
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp paprika
- 1 large egg, beaten
- 3/4 cup coconut milk
- 2 cup shredded coconut
- 1 cup bread crumbs
- 2-3 cup canola oil
Dipping Sauce
- ¼ cup sweet chili sauce
- 2 Tbsp honey
- ¼ cup apricot or peach preserves
- Squeeze of lime juice
Instructions
- Prepare bowls/plates for a dredging station. In the first bowl, add ½ cup of flour seasoned with salt and pepper. In the second, combine ½ cup of flour with baking powder, garlic powder, salt, and paprika. Whisk in egg and coconut milk to make a slightly thick batter. In the third bowl, combine shredded coconut and bread crumbs.
- One at a time, dredge in flour, then wet batter, and then coconut/bread crumb mixture. Transfer to a lined baking sheet and freeze for 15 minutes (can freeze up to 24 hours).
- Heat oil in a large skillet until it reaches 375 degrees F.
- Fry shrimp for 4-5 minutes until golden brown on both sides and shrimp is cooked through. Be sure to work in small batches and don’t crowd the pan (this will cause your oil temperature to drop).
- Drain shrimp on wire rack or paper towel. Sprinkle with a little salt immediately after coming out of the oil. Repeat with other batches.
- For apricot dipping sauce: combine sweet chili sauce, honey, and apricot preserves in a sauce pan or microwave safe bowl. Heat together and mix well. Once desired consistency, remove from heat and add squeeze of lime juice. Serve, dip, and enjoy!