Coconut Shrimp with Spicy Apricot Dipping Sauce
By Erica TurnerPublished on January 30, 2025
Time
50 minutes
Yield
Serves 4
Ingredients
SPICY APRICOT DIPPING SAUCE
⅓ cup apricot preserves 2 tablespoons unseasoned rice vinegar 1 tablespoon sriracha ¼ teaspoon table saltCOCONUT SHRIMP
1 pound jumbo shrimp (16 to 20 per pound), peeled and deveined, tails left on1 teaspoon table salt, divided⅛ teaspoon baking soda ½ cup cornstarch 2 large egg whites 1 cup sweetened shredded coconut ⅔ cup panko bread crumbs 1 quart vegetable oil for fryingBefore You Begin
We like the flavor of rice vinegar in the dipping sauce, but distilled white vinegar can be used instead. We prefer untreated shrimp, but if your shrimp are treated with salt or additives such as sodium tripolyphosphate (STPP), do not add the salt in step 2. Do not use unsweetened coconut or desiccated coconut.
Instructions
- Combine all ingredients in a small bowl. Refrigerate until serving. (Sauce can be refrigerated for up to 24 hours.)
- Adjust oven rack to middle position and heat oven to 200 degrees. Line a rimmed baking sheet with parchment paper. Set a wire rack in a second rimmed baking sheet and line with a triple layer of paper towels. Sprinkle shrimp with ¼ teaspoon salt and baking soda in a bowl and toss to combine. Let stand for 15 minutes.
- Meanwhile, place cornstarch in a bowl. Whisk egg whites and ¼ teaspoon salt in a second bowl until frothy and foamy, about 30 seconds. Combine coconut, panko, and remaining ½ teaspoon salt in a third bowl.
- Working with 1 shrimp at a time and using the tail as a handle, dredge in cornstarch, dip into egg whites (rewhisk egg whites as needed so they remain foamy), and coat with the coconut mixture, pressing gently to adhere. Arrange breaded shrimp on the parchment-lined sheet. (Breaded shrimp can be refrigerated for up to 3 hours.)
- Add oil to a large saucepan until it measures about 1 inch deep and heat over medium-high heat to 325 degrees. Add half of the shrimp, one at a time, to the hot oil. Cook, stirring gently to prevent pieces from sticking together, until shrimp are deep golden brown, 2 to 4 minutes. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees.
- Using a spider skimmer or slotted spoon, transfer shrimp to the prepared wire rack and keep warm in the oven. Using the spider skimmer, remove any coconut from the oil. Return oil to 325 degrees and repeat with the remaining shrimp. Serve with dipping sauce.
for the spicy apricot dipping sauce
for the coconut shrimp
Time
50 minutesYield
Serves 4Ingredients
SPICY APRICOT DIPPING SAUCE
COCONUT SHRIMP
Test Kitchen Techniques
Ingredients
SPICY APRICOT DIPPING SAUCE
COCONUT SHRIMP
Test Kitchen Techniques
Ingredients
SPICY APRICOT DIPPING SAUCE
COCONUT SHRIMP
Test Kitchen Techniques
Why This Recipe Works
Nutty-sweet deep-fried coconut shrimp are popular almost everywhere. To produce plump and tender seafood encased in a crispy, tropical-sweet coating, we started with jumbo shrimp treated with baking soda and salt to help them retain moisture. For a light and crispy coating, we dipped each shrimp first in cornstarch, which fries up crispy, and then in lightly whipped egg whites. Tiny air bubbles in the egg white foam helped the panko-coconut coating adhere and were set with cooking, helping to enhance the crispy texture. A combination of panko bread crumbs and sweetened coconut ensured the most pronounced taste. An apricot dipping sauce tied it all together, providing tangy-sweet heat.
Want more? Read the whole storyBefore You Begin
We like the flavor of rice vinegar in the dipping sauce, but distilled white vinegar can be used instead. We prefer untreated shrimp, but if your shrimp are treated with salt or additives such as sodium tripolyphosphate (STPP), do not add the salt in step 2. Do not use unsweetened coconut or desiccated coconut.
Instructions
- Combine all ingredients in a small bowl. Refrigerate until serving. (Sauce can be refrigerated for up to 24 hours.)
- Adjust oven rack to middle position and heat oven to 200 degrees. Line a rimmed baking sheet with parchment paper. Set a wire rack in a second rimmed baking sheet and line with a triple layer of paper towels. Sprinkle shrimp with ¼ teaspoon salt and baking soda in a bowl and toss to combine. Let stand for 15 minutes.
- Meanwhile, place cornstarch in a bowl. Whisk egg whites and ¼ teaspoon salt in a second bowl until frothy and foamy, about 30 seconds. Combine coconut, panko, and remaining ½ teaspoon salt in a third bowl.
- Working with 1 shrimp at a time and using the tail as a handle, dredge in cornstarch, dip into egg whites (rewhisk egg whites as needed so they remain foamy), and coat with the coconut mixture, pressing gently to adhere. Arrange breaded shrimp on the parchment-lined sheet. (Breaded shrimp can be refrigerated for up to 3 hours.)
- Add oil to a large saucepan until it measures about 1 inch deep and heat over medium-high heat to 325 degrees. Add half of the shrimp, one at a time, to the hot oil. Cook, stirring gently to prevent pieces from sticking together, until shrimp are deep golden brown, 2 to 4 minutes. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees.
- Using a spider skimmer or slotted spoon, transfer shrimp to the prepared wire rack and keep warm in the oven. Using the spider skimmer, remove any coconut from the oil. Return oil to 325 degrees and repeat with the remaining shrimp. Serve with dipping sauce.
for the spicy apricot dipping sauce
for the coconut shrimp
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