Crispy Coconut Shrimp with Spicy Apricot Dipping Sauce

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Looking for the perfect appetizer for yourself or the party? When you make crispy coconut shrimp with spicy apricot dipping sauce you won’t be disappointed. This crispy coconut shrimp is made with a beer batter, dipped in coconut and fried to perfection. The dipping sauce is the perfect finisher. It’s simpler to make than you think and tastier to eat than you can even imagine!

FANCY FLAVORS AT HOME

When you go to a specialty restaurant it’s always a treat to have coconut shrimp. Most times you don’t think about making it at home but with this simple recipe you could have crispy coconut shrimp with spicy apricot dipping sauce anytime you want. I love this recipe because of its simple ingredients. Most of the ingredients you will have on hand in your pantry.

WHAT YOU NEED FOR COCONUT SHRIMP

• FRESH SHRIMP; I prefer jumbo prawns for this recipe.
• ALL-PURPOUS FLOUR
• SWEETENED COCONUT; You can find this shredded in the the baking section.
• AMBER ALE; This makes for a rich batter.
• CORNSTARCH
• EGG

MAKING THE SAUCE

• APRICOT PRESERVES; Find this item in the jelly section. Preserves are a little less sweet than jam or jelly.
• HOT SAUCE; Basic hot sauce is good.
• HONEY

HOW TO MAKE CRISPY COCNUT SHRIMP

1. Begin by butterflying your shrimp.
2. Peel the main portion of the shrimp keeping the tail on 
3. Take a small paring knife and slightly cut down the back of the shrimp. Make sure that you do not cut all the way through so that the shrimp stays intact.
4. Lay the shrimp flat so that the tail folds over. Season with onion powder and salt.
5. To make the beer batter a. Add flour, eggs, cornstarch and into a medium sized mixing bowl and whisk. Slowly add in beer. Whisk the mixture until it is a smooth consistency.
6. On a sheet pan mixed together flour and coconut.
7. In a cast iron skillet add canola oil and heat to 365° f.
8. While your oil is heating up, prepare your shrimp. Dredge the shrimp in flour, batter and coconut flour.
9. Once your oil is hot, slowly place shrimp in the oil with the tail folded.
10. Monitor your shrimp, flip once it is golden brown. This will take only 2-3 minutes.
11. Remove shrimp in place on a cooling rack.
12. Drizzle shrimp with apricot sauce or any other sauce and enjoy while it’s hot.

CREATING THE SAUCE

1. In a small saucepan on medium heat add apricot preserve, honey and hot sauce.
2. Stir the sauce as it heats up.
3. Once the sauce starts to bubble, stir and cook for about 2 to 3 minutes.
4. Remove from heat and set aside for dipping.

TIPS FOR SUCCESS

• Stay by your frying pan while the shrimp is cooking. They will brown quickly.
• Use fresh oil for best results when frying.
• Add more hot sauce if you want more spice in the dipping sauce.

OTHER DIPPING SAUCE OPTIONS

• Sriracha mixed with mayonnaise
• Ketchup and mustard sauce
• Hot sauce with avocado and sour cream
• Curry and yogurt sauce.

FREQUENTLY ASKED QUESTIONS

OTHER RECIPES YOU MIGHT ENJOY

• Easy Shrimp and Rice Skillet
• Crispy Lemon Garlic Butter Wings
• Salmon Tacos with Mango Salsa
• Yuzu Salmon Street Tacos

Crispy Coconut Shrimp with Spicy Apricot Dipping Sauce

Looking for the perfect appetizer for yourself or the party? When you make crispy coconut shrimp with spicy apricot dipping sauce you won’t be disappointed. This crispy coconut shrimp is made with a beer batter, dipped in coconut and fried to perfection. The dipping sauce is the perfect finisher. It’s simpler to make than you think and tastier to eat than you can even imagine!

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 4

Calories 1671 kcal

Equipment

• Skillet
• Baking sheet
• 3 mixing bowls
• Cooling rack

Ingredients

  

1x2x3x

For coconut shrimp

• 1 lb. Jumbo prawns peeled and deveined with tails on
• 2 ½ cups All -purpose flour divided
• 1 tsp. Cornstarch
• 1 egg
• 12 oz. Amber ale beer
• 1 c. Sweetened Shredded coconut
• 2 ½ c. Canola oil
• 2 tsp. Onion powder
• 2 tsp. Kosher salt

For Spicy Apricot dipping sauce

• 3 tbsp. Apricot preserve
• 1 tbsp. Honey
• 2 tsp. Hot Sauce

Instructions

 

For Coconut Shrimp

• Begin by butterflying your shrimp.
• Peel the main portion of the shrimp keeping the tail on
• Take a small paring knife and slightly cut down the back of the shrimp. Make sure that you do not cut all the way through so that the shrimp stays intact.
• Lay the shrimp flat so that the tail folds over. Season with onion powder and salt.
• To make the beer batter a. Add flour, eggs, cornstarch and into a medium sized mixing bowl and whisk. Slowly add in beer. Whisk the mixture until it is a smooth consistency.
• On a sheet pan mixed together flour and coconut.
• In a cast iron skillet add canola oil and heat to 365° f.
• While your oil is heating up, prepare your shrimp. Dredge the shrimp in flour, batter and coconut flour.
• Once your oil is hot, slowly place shrimp in the oil with the tail folded.
• Monitor your shrimp, flip once it is golden brown. This will take only 2-3 minutes.
• Remove shrimp in place on a cooling rack.
• Drizzle shrimp with apricot sauce or any other sauce and enjoy while it’s hot.

Make the sauce

• In a small saucepan on medium heat add apricot preserve, honey and hot sauce.
• Stir the sauce as it heats up.
• Once the sauce starts to bubble, stir and cook for about 2 to 3 minutes.
• Remove from heat and set aside for dipping.

Notes

Monitor your shrimp while it is cooking. It will brown quickly
Fresh oil is best when frying.
Add more hot sauce for more spice in the dipping sauce

Nutrition

Serving: 4gCalories: 1671kcalCarbohydrates: 42gProtein: 3gFat: 170gSaturated Fat: 30gPolyunsaturated Fat: 42gMonounsaturated Fat: 95gTrans Fat: 1gCholesterol: 41mgSodium: 1197mgPotassium: 253mgFiber: 3gSugar: 34gVitamin A: 86IUVitamin C: 4mgCalcium: 28mgIron: 2mg

Keyword Quick & Easy, Sauce

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