Coconut Shrimp With Sauce

A close up image of a piece of coconut shrimp on top of others.

Try coconut shrimp with sauce made from apricot preserves and Sriracha! It's lightly sweet, a little spicy, and incredibly easy to make. Perfect for busy weeknights when you want something fun that still feels a little special.

Course Main, Main Course, Main dish

Cuisine American

Diet Low Lactose

Prep Time 15

Cook Time 20

Inactive time 20

Total Time 35

Servings servings

Calories 182kcal

Author Jessy Freimann

Equipment

Ingredients

Coconut Shrimp:

1 pound large shrimp, peeled, deveined and thawed (I got shrimp with the tails removed but that's optional)
16 ounces coconut milk, unsweetened
1 teaspoon Sriracha
1 cup Panko bread crumbs
1 cup sweetened coconut flakes
¾ teaspoon garlic salt
½ teaspoon chili powder

Spicy Apricot Dipping Sauce

¼ cup apricot preserves
1 teaspoon Sriracha
1 ½ teaspoons water
½ teaspoon rice vinegar

Instructions

Coconut Shrimp:

In a large bowl stir together coconut milk and Sriracha until well combined. Place submerge shrimp in this mixture and set aside to marinate while you prepare the other components of this recipe.
Preheat the oven to 400 degrees F and line couple sheet pans with a silpat or parchment paper and set aside.
In a medium bowl mix together Panko bread crumbs, coconut flakes, garlic salt and chili powder until well combined.
Take each piece of shrimp one-by-one and lightly tap off the excess marinade. Place it into the bowl with the coconut mixture and cover it with the mixture, pressing gently to help adhere the mixture to the shrimp.
Very lightly tap off the excess coconut mixture and line the shrimp up in three rows onto your pans so that they aren't touching.
Bake for 15-20 minutes (start watching around 15 minutes so that they don't get too dark).
Serve immediately with Spicy Apricot Dipping Sauce.

Spicy Apricot Dipping Sauce:

Combine apricot preserves, Sriracha, garlic salt, water and rice vinegar in a small, microwave safe bowl.
Microwave for 30 seconds to heat.
Mix well until fully combine and serve immediately with coconut shrimp.

Video

Notes

Thaw the shrimp overnight in the fridge when you can, or submerge in cold water for a quicker option.
The coconut milk separates in the can, so give it a good shake (or whisk it) before mixing the marinade.
If the shrimp are touching, they’ll steam instead of crisp up. Make sure you give them space on the pan.
Start checking early. Coconut can go from golden to too-dark quickly, so peek around the 15-minute mark.
Ingredients to prep ahead- Mix the dry coating ingredients and stir together the sauce ingredients.
Leftovers and storage- Store in an airtight container in the fridge for 2-3 days. Reheat in the oven or air fryer to crisp them back up.

Nutrition