When I was a kid, I was weirded out by coconut. That slightly chewy texture was one I would turn up my nose at, and since no one in my family was a fan, I thought I was right in my silent protest. It wasn’t until I was well into adulthood that I finally tried coconut shrimp in Hawaii and was like “FOR REAL!? I spent my whole life turning this down!?”
No more, I tell you!
It’s funny the things you won’t try or don’t like as a kid, and then as an adult, it’s like getting a whole new palette of flavors opening up to you! ( I also tried Seven Layer Bars with coconut and about lost my mind at the flavor. No wonder my uncle was more than happy to take a good portion of the batch on Christmas cookie day!) This shrimp dish has that delicious coconut flavor that is subtle when mixed with the crispy crunch of panko, and the dipping sauce gives that perfect tropical touch.
If your vacation is too far away, this delicious dish will make you feel like you’re on the beach chillin’ under the sun. Just put on KPOA on Maui and pretend for now. 😉 The video shows you how to bring it all together and what the recipe should look like in different stages.
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Coconut Shrimp with Tropical Dipping Sauce
Ingredients
- 10-12 uncooked shrimp
- 1/2 cup flour
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1/8 tsp bebere or cayenne pepper
- Egg + 1 tbsp water
- 1/3 cup panko
- 1/3 cup coconut flakes
- 2-4 tbsp sweet chili sauce
- 2-4 tbsp mango or similar tropical jam/jelly
Instructions
- Preheat the oven to 425 degrees.
- To a small bowl add flour, ground ginger, garlic powder, and berbere (or cayenne pepper.)
- Stir until well combined.
- Beat one egg and 1 tbsp of water in a small bowl for an egg wash.
- In another bowl, mix panko and sweetened coconut flakes until combined.
- Set up your dredging station of the flour, then egg wash and the panko.
- Pat your uncooked, devined shrimp dry.
- Place a shrimp in the flour and coat thoroughly on each side.
- Then place in the egg wash and finally into the panko to get coated.
- Put then on a greased cookie sheet and repeat the steps with the rest of the shrimp leaving good spacing between them for flipping.
- Then into the oven for 11-13 minutes. (Halfway through the cooking time, make sure you give the shrimp a flip so the other side can brown up.)
- While those are cooking, make the dipping sauce.
- To a small bowl, add 2 tbsp of sweet chili sauce and 2 tbsp of the mango jelly. (If you’re making more just remember it’s equal parts of both.) Give it a stir until incorporated.
- Enjoy!
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25 Comments
Dipping sauces have always been my favorite. My kids love these type of different sauces. I am new to coconut shrimp tropical sauce. I would love to give it a shot.
I think you’ll love it especially if you’re saucy kinda gal! 😀
OMG does this look good. So I love Hooters Buffalo Shrimp (I know, you’re very impressed with my palate), and just pinned a copy cat recipe because I know I could make them at home and they would be better. Plus I don’t have to see booty shorts in the process because Hooters.
So now I am pinning this because I need coconut shrimp more than those stupid Hooters shrimp.
You’re wondering if I fall down a lot. You can admit it.
I can’t judge others palates, when we go on road trips our food choices consist of Tropical Skittles, Pepsi and Hot Fries. (What we lovingly refer to as “smokes and road beers” ala The Crow.) But yeah, if you can avoid booty shorts AND get good shrimp, you should totally make these!
Oh yum!! I love the sound of the dipping sauce – more amazing with the mango jelly!! Thanks for sharing at Fiesta Friday party!
It is funny how our tastes change over the years! This looks delicious! Thanks for sharing at The Blogger’s Pit Stop! Can’t wait to see what you link up next week! Roseann from This Autoimmune Life
mmmmm who knew they could be SO easy! I shared them on Facebook and pinned this for later use. YUM!
I know, right!? I love that you don’t have to fry them too! Thanks so much for sharing, you’re the best!
Coconut Shrimp is so good and that dipping sauce? Genius! I can see using that for all kinds of things!
Thanks for sharing at Fiesta Friday!!
Mollie
Thanks Mollie! I could pretty much slather that sauce on everything! 😉
I love the spicy sweet elements of this dish – Thanks for sharing at the What’s for Dinner Party! Hope your week is great.
Thanks so much, Helen! You have a great week as well!
I’ve always loved coconut and shrimp tops my seafood list, so this combination is a sure thing for me! Thank you for sharing on Party in Your PJ’s.
If you’ve never had them before, you’re about to fall in love! 😀
I often order coconut shrimp when eating out, but I’ve never tried to make it at home. Thanks for sharing your recipe with us at Snickerdoodle Party. This looks delicious. Pinning.
Thanks so much! They’re so easy and healthier since you can bake them!
One word: YUM. Pinned. Thanks for sharing at Party in Your PJs!
Thanks, Donna! They’re definitely yummy!
Looks delicious! I think I’m going to try them in our new air fryer. Thanks for sharing 🙂
These are PERFECT for the Air Fryer! Feel free to report back with settings that worked best for you!
Congratulations!
Your post is featured on our Top Ten This week at Full Plate Thursday and we are pinning it to our Features Board. Thanks so much for sharing with us and enjoy your new Red Plate.
Miz Helen
Thanks so much, Miz Helen!
I love anything with shrimp, and that sauce looks amazing, thank you for sharing the recipe. Added to The Really Crafty Link Party Pinterest board.
Thanks Teresa! I think you’d love this!
I’ve mentioned on my comment to Miz Helen about wanting to check out the Coconut Shrimp, which I have made a few times, but with orange dipping sauce, and simply fried in my cast iron skillet. Recipe similar to yours but yours look lighter (from baking) and I would prefer mango jam instead of orange…beautiful presentation as well!