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Comida Kraft
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Coconut Shrimp with the Best Dipping Sauce

Prep Time
15
min.
Total Time
30
min.
Servings

8 servings

Use plenty of coconut flakes to coat these shrimp for superior crunch and subtle tropical sweetness from Natasha Kravchuk of Natasha’s Kitchen.

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What You Need

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Make It

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  • 1. Rinse shrimp in cold water and pat dry with paper towels.
  • 2. Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
  • 3. Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, sauté right away.
  • 4. Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and sauté 2 to 3 minutes, flip and sauté another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don’t overcrowd the pan.
  • 5. Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Reynolds Kitchens Tip

Line your baking sheet with Reynolds® Parchment Paper for easy baking and quick cleanup.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

578088:195538

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