Easy Coconut Shrimp

Easy Coconut Shrimp
4.5 from 4 ratings
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
  • vegetable oil, for deep-frying
  • 1/2 teaspoon ground ginger
  • 1 cup japanese panko breadcrumbs
  • 1/2 cup unsweetened shredded coconut flakes
  • 2 cup shredded coconut
  • 3 egg whites
  • 1/2 teaspoon salt
  • 3/4 cup flour
  • 12 large, uncooked frozen shrimp, peeled and deveined
  • 1/4 cup apricot jam
  • 2 tablespoon orange juice
  • 1 teaspoon sriracha
  • 1 tablespoon rice-wine vinegar
  • 1 teaspoon soy sauce
  1. 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.
  2. Combine all ingredients for dipping sauce in a bowl, and chill until ready to use.