Cocount Shrimp Recipe

Prep the shrimp

Rinse shrimp and pat dry with paper towels. Season evenly with salt, black pepper, and garlic powder.

Set up coating stations

Place flour in a shallow bowl. Beat the egg in a second bowl. Place coconut flakes in a third shallow bowl and press or chop lightly if flakes are very large so they stick to shrimp better.

Coat the shrimp

Working in batches, dredge each shrimp lightly in flour, shake off excess, dip into beaten egg, then press into coconut flakes to coat completely. Place coated shrimp on a parchment-lined tray while you finish coating the rest.

Fry the shrimp

Pour oil into a large skillet to a depth of about 1/4–1/3 inch and heat over medium-high until shimmering and a small breadcrumb sizzles immediately (about 350°F/175°C). Fry shrimp in a single layer (do not crowd) 1½–2 minutes per side, turning once, until golden brown and cooked through. Transfer to a paper towel–lined plate to drain.

Combine sauce ingredients

In a small saucepan, combine apricot preserves, rice vinegar, soy sauce, grated ginger, minced garlic, red pepper flakes (if using), and water. Warm over medium-low heat, stirring to combine.

Adjust consistency

In a small bowl stir cornstarch into 1 teaspoon of cold water to make a slurry. Once the apricot mixture is simmering gently, whisk in the cornstarch slurry and continue to cook 1–2 minutes until the sauce thickens to a glossy, spoonable consistency. Remove from heat and stir in lime juice to brighten the flavor. Taste and adjust seasoning with a pinch of salt or more vinegar/lime if needed.

Finish

If you prefer a smooth sauce, blend briefly with an immersion blender or strain out any larger bits. Keep warm until ready to serve.

Arrange coconut shrimp on a serving platter. Spoon some apricot sauce into a small bowl for dipping and drizzle any extra lightly over a portion of the shrimp if desired.

Garnish with sliced green onions and serve with lime wedges on the side. Serve immediately while shrimp are hot and crispy.