- Hi, everyone!
It's Natasha of Natashaskitchen.com,
and today we are making a party favorite, coconut shrimp
with the best dipping sauce.
These are crisp on the outside
with sweet, crunchy coconut
and plump and juicy on the inside.
They always get rave reviews.
We'll start by setting up our breading station.
In the first small mixing bowl,
thoroughly beat together two eggs.
(upbeat music)
In the second small bowl,
stir together one forth cup of flour,
half a teaspoon of salt,
and half a teaspoon of garlic powder.
In the third shallow bowl,
add one and a half cups of sweetened, shredded coconut,
breaking up any clumps.
Then mix in half a cup of panko breadcrumbs
and stir until combined.
Arrange your bowls placing the flour bowl first,
then the egg bowl second, and the coconut bowl third.
I'm using one pound of large, raw shrimp
that have been peeled, deveined, rinsed,
and patted dry with paper towels.
Working with one shrimp at a time, dredge in flour,
shaking off the excess.
Then dip it into the beaten eggs,
coating well, and letting
the excess drip back into the bowl.
Finally, coat the shrimp in the coconut mixture,
press the breading onto the shrimp to help it stick.
Repeat with the remaining shrimp until they're all coated
and leaving the tails on helps with the breading process
and can be used as a handle when serving the shrimp.
Once they're all breaded,
you can refrigerate them for later
or saute right away and we are way too excited to wait.
(laughs)
Place a large, deep pan over medium heat
and generously coat the bottom of the pan
with oil about one fourth inch deep.
Once the oil reaches 350˚F,
add the shrimp one at a time and saute about two minutes
per side or until golden brown on both sides
and the shrimp is pink and firm.
Once they're done cooking,
transfer them to a paper towel lined plate
to soak up any excess oil.
Cook in batches so you don't overcrowd the pan
and if you see any large coconut flakes
in your pan between batches,
spoon those out so they don't burn.
(upbeat music)
(laughing)
I cannot wait!
Look at these, they are crispy, so fresh,
and they are really good warm,
so we're gonna hop right into this taste test.
I'm just gonna transfer these
onto a pretty blue serving platter,
and before we do this, I am gonna show you
the most amazing coconut shrimp dipping sauce.
Yum, yum, yum.
Okay so and I'm totally serious, it's two ingredients.
We have sweet chili sauce
and apricot preserves, equal parts of both.
So we'll start with a quarter cup of apricot preserves.
Alright and I usually just eye ball it.
You can't have too much sauce.
(chuckles)
Okay, and this sweet chili sauce is really mild, not spicy.
So it is kid-friendly.
My kids love this sauce.
Oh, looks about right.
(laughs)
Okay and you can give that a good stir.
Alright, until it is smooth and combined,
and it's important to get the apricot preserves
that don't have the big pieces of fruit.
Otherwise, it'll be harder to dip.
(upbeat music)
Okay.
Okay, now we are ready for this taste.
Oh, wait wait wait, whoa, whoa, whoa, whoa, whoa.
The lime, I almost forgot, very important.
A fresh lime squeezed over
fried coconut shrimp, it's so good.
I just add this pop of flavor and freshness, oh man.
Just give it a good squeeze.
Alright, a generous squeeze.
(humming excitedly)
I am so excited right now.
Okay, here we go.
Alright, that's a lot of sauce,
but I'm telling you, you guys are gonna fall in love
with this dip, it's amazing.
Okay.
Mm!
(laughs)
It is party time!
(laughs)
Aw, I love that crisp coating of coconut and bread crumbs.
Aw, it's just so crunchy and satisfying
and then the succulent shrimp inside,
it's so tender, plump, and juicy.
Mm!
(laughs)
Seriously amazing and then this sauce,
I'm just gonna do the double dip
because nobody else is watching.
(laughing)
Aw, it is sweet.
Again, not spicy at all, it is perfect.
Just wanna get as much of it on there as possible.
Seriously, this is delicious.
Make these and they will always disappear fast.
Oh yeah.
(giggling)
And these freeze and refrigerate really well,
and they crisp up again in the oven just like fresh.
I hope you guys love this recipe,
and that it becomes a new favorite for you.
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