Let’s talk about Coconut Shrimp because it’s Coconut Shrimp season. “How do I know?”...because when May meets June and graduations require backyard shindigs you know party goers will crave crispy, sweet and salty shrimp. If you are a Coconut Shrimp fan, you know what I mean.
Coconut Shrimp is a popular starter for tropical theme events and it works for both elegant and casual functions. Though not totally unique appetizer, the dish has a huge fan base. It first debuted on my menu for a Summer Safari catered event years ago but continues to be a hit.
This Coconut Shrimp recipe will make you look good, provided you’ll share! It’s easy to make and the sauce is divine. Apricot preserves sweetly compliment exotic curry blended spice and mayonnaise lends a subtle creaminess. The dipping sauce, packs flavor and gives a tangy lift to the mild shrimp you must try!
COCONUT SHRIMP WITH CURRIED APRICOT SAUCE
Coconut shrimp is perfect for a tropical themed party. The exotic sweet and spicy curried apricot sauce is the perfect dip.
Makes 24 pieces
1 cup mayonnaise
3 tablespoons apricot preserves
1 teaspoon curry powder
24 jumbo shrimp
3 egg whites beaten
1½ cups coconut shredded toasted unsweetened
2 tablespoons oil
¼ cup cornstarch
1 tablespoon sugar
½ teaspoon salt
CURRIED APRICOT SAUCE
In small bowl stir together mayonnaise, apricot preserves and curry powder. Cover and chill until ready to serve.
1. Peel and de-vein shrimp, leaving tails intact. Rinse, pat dry and set aside.
2. In a large shallow dish combine coconut, cornstarch, sugar and salt.
3. In another dish place the slightly beaten egg whites.
4. Dip shrimp into the egg whites and coat with coconut mixture, pressing the mixture firmly onto the shrimp. Arrange shrimp on baking sheet pan lined with parchment paper.
5. Bake in a 400°F oven about 10 minutes or until shrimp are opaque and coconut is golden, turning once.
6. Serve with Curried Apricot Sauce.
NOTE: Baking it in the oven is less messy and better for you then hitting the oil, but frying is always an option. To fry, place coated shrimp gently in a fryer set at 350 degrees about 2-3 minutes.
I use 16/20 (that’s 16 to 20 shrimp per pound) Tiger shrimp. You can use smaller, but they tend to dry out easy, so be careful. Be sure to preheat and depending on your oven, you might have to start at 450 degrees and drop the temp to get good golden results.