Easy Coconut Shrimp



For the shrimp

  •   Vegetable oil, for deep-frying
  • 1/2 Teaspoon  ground ginger
  • 1 Cup  Japanese panko breadcrumbs
  • 1/2 Cup  unsweetened shredded coconut flakes
  • 2 Cups  shredded coconut
  • egg whites
  • 1/2 Teaspoon  salt
  • 3/4 Cups  flour
  • 12  large, uncooked frozen shrimp, peeled and deveined

For the dipping sauce

  • 1/4 Cup  apricot jam
  • 2 Tablespoons  orange juice
  • 1 Teaspoon  Sriracha
  • 1 Tablespoon  rice-wine vinegar
  • 1 Teaspoon  soy sauce

Another delicious favorite of our clients who ask for these year-round! Yeah, they’re that awesome… Serve them with our apricot Sriracha dipping sauce.

Click here to see 7 Frozen Shrimp Recipes


For the shrimp

Heat oil in deep skillet to 325 degrees. In a shallow bowl, combine flour, salt, and ginger. 

In another shallow bowl, combine panko and coconut. 

Beat egg whites, just until foamy. Coat shrimp with flour mixture then dip into egg whites.

Dredge shrimp in coconut panko mixture. Fry, turning once, about 2-3 minutes, until golden brown.

Transfer the shrimp out with a slotted spoon, onto a servingware lined with paper towels.

For the dipping sauce

Combine all ingredients for dipping sauce in a bowl, and chill until ready to use.

Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!