Crispy Coconut Shrimp with Sweet & Sour Dipping Sauce

A tasty twist on traditional cocktail shrimp, this crispy cocnut shrimp with sweet and sour dipping sauce is perfect to serve as a tasty appetizer. 


This recipe combines the savory Asian-inspired flavors of coconut, sesame oil and Panko crumbs, and is dipped into a traditional sweet and sour dipping sauce. Although the sweet and sour sauce sounds a little intimidating to make, it's just honey, pineapple juice, rice wine vinegar and organic ketchup. Add in a little corn starch to achieve a gooier texture.

This savory finger food will satisfy your meat-eating guests and vegetarians alike, so make a big batch for your next gathering. Or just as a tasty snack to munch on before dinner with your family. 

Ingredients
  • Shrimp
  • 1 pound medium to large shrimp, peeled and de-veined, and patted dry
  • Vegetable and sesame oil for frying (2 parts veggie, 1 part sesame)
  • 1 cup Panko crumbs
  • 1 teaspoon salt
  • 1 cup sweetened shredded coconut
  • 1 teaspoon red pepper flakes (or to taste)
  • 1 teaspoon baking powder
  • 1/3 cup water
  • Ingredient 9
  • 1 egg
  •  
  • Dipping Sauce
  • 2 tablespoons rice wine vinegar
  • ½ cup pineapple juice
  • 1 tablespoon honey
  • 2 tablespoons organic ketchup
  • 1/2 teaspoon (or to taste) red pepper flakes
  • 2 teaspoons organic cornstarch
Directions

Heat 2-3 inches of the veggie and sesame oil combination to 325°F. (If you don’t have a thermometer, don’t fret. You can heat the oil over medium heat and keep an eye on it. If it starts to smoke at all, it’s too hot. You want to heat the oil to just before that smoke point. If the oil starts to smoke, lower the heat just a tad).

While the oil heats, prep the shrimp. Start by combining the panko crumbs, red pepper flakes, and coconut in a wide bowl or deep dish. Set aside. In another large bowl, combine the baking powder, egg, salt, and the water. Whisk together.

Dip the shrimp one at a time in the water/egg/salt/baking powder mix and then dredge in the panko/coconut mixture. Fry the shrimp in the hot oil for 1-2 minutes or until golden brown.

To make the dipping sauce, first combine the vinegar and cornstarch in a small saucepan and whisk, while cooking over medium-low heat.

Then add all the other ingredients to the saucepan and whisk together briefly.

Bring the mixture up to a quick boil. You will see the mixture seemingly start to shrink down. That’s the cornstarch congealing the mixture. Then lower the mixture to low heat and let sit for a few minutes, stirring occasionally.

Serve and enjoy!

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