Hi Paula, this would not work well with pre-cooked shrimp, but frozen raw shrimp, (thawed according to package instructions) would be a good choice. Amount is based on available nutrient data. Coconut Shrimp are crisp on the outside with succulent juicy shrimp inside. Place the baking sheet or plate and allow to freeze completely. Hi Sally, I don’t have a specific recipe using the same sauce but that sauce would be tasty with some breaded or deep-fried chicken fingers. Set up 3 shallow bowls. Fry for two minutes, then flip and fry the other side for another two minutes or until golden brown. This is the second recipe I tried of yours and it is amazing. I hope you love it as much as we do Thanks Tania! Thank you for that awesome feedback! But if you like a little heat, a smidge of cayenne would work perfectly. Would the total carbs decrease if made in the airfryer, not the oil? We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I bought 3 pounds of shrimp last night at Ralph’s since they had their sale of ez peel only shrimp for 4.99 a pound at the seafood department because I will be making those shrimp cakes with lemon aioli this weekend! I love it with the apricot preserves. Using a sweetened coconut gives the shrimp more pronounced tropical flavor. Congrats! Add all of the ingredients to a bowl and stir until well combined. What's a 'jumbo' shrimp? In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs. Want to make sure they are just as good though. Light lager craft beers can be used, I just wouldn’t use anything that might overpower the flavor of the shrimp or the coconut like a stout. For a thinner batter coating add enough water to make the batter your desired consistency. All you need to make an amazing coconut shrimp sauce is equal parts of sweet chili sauce and apricot preserves or apricot fruit spread. Dredge both sides of the shrimp through the flour, then dip each one into the eggs, and then bread the shrimp into the coconut and panko breading. I made it for celiacs, using rice flour.”. Can I use cooked shrimp or do does the recipe only work with raw shrimp. If making them ahead: put them in one layer on a parchment lined plate and cover loosely with plastic wrap before placing into the fridge. Doing it the old school way on a paper-towel-lined plate causes soggy greasiness! Hi Natasha, we prefer it with panko crumbs. I loved this recipe! If your using Apple for viewing you might need to open in Safari. Percent Daily Values are based on a 2,000 calorie diet. 1/2 pound peeled and deveined medium-sized shrimp; 1 egg + 5 tablespoons water; 1/2 cup flour; 1 1/2 cups sweetened shredded coconut; 1/3 cup panko breadcrumbs; Sauce. Thank you for your wonderful review! Sounds like you found a new favorite Susan! Hi Sandra, yes, we’ve tried that and it was really just as good as when we initially sauteed them :). why cann’t this recipe be printed out, unless Im missing something. Combine the panko breadcrumbs and coconut in the third bowl. Definitely better than what u buy in a box too. If you are looking for a dipping sauce similar to the one served at Outback with their Gold Coast Shrimp, this is the one. Learn more... Natasha's top tips to unleash your inner chef! I love to squeeze fresh lime juice over the top just before serving or serve with lime wedges and of course that amazing sauce. Thank you for the great review! Thanks for this awesome recipe! * Percent Daily Values are based on a 2000 calorie diet. Honestly, it's a non-official term for shrimp, but you want shrimp that are 20 count or less. What's the best sauce to dip coconut shrimp in? I did make them using cornstarch, they turn out great. Serve shrimp with dipping sauce and squeeze fresh lime juice over finished shrimp before serving if desired. When using shrimp that has not been butterflied, watch the shrimp closely and reduce the heat on the oil if the coconut begins to burn before the shrimp have cooked through. Place one shrimp into the reserved flour and coat well, making sure that the inside of the butterflied flap has also been coated. BTW, during the pandemic, I have really enjoyed cooking your recipes and my husband is liking this new me. It’s absolutely the best coconut shrimp dip I’ve tried . Thank you for sharing this great feedback with me! * I used Baker's brand "angel flake coconut sweetened" located in the baking section, If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! I’m so happy you were both able to enjoy that! Next, dip the shrimp in a beaten egg with a little milk. Serve the shrimp within an hour for the highest quality. I hope you and your family will love every recipe that you try from us. Place the finished coconut shrimp on wire rack over a baking sheet to drip off excess oil. Thank you so much for sharing that with me Sandra! This recipe is super easy, quick to whip up, and there's the tangy, sweet, and savory coconut shrimp sauce that everyone loves. Also, smoked paprika isn't a bad idea either! Also, I followed the suggestion to refrigerate it. I did. Thanks for the great recipe. I worry bread crumbs won’t still as well but if you experiment please let me know how you like that recipe.