Coconut Shrimp with Apricot Dipping Sauce

While I don’t normally fry anything (if you don’t either, make sure you read my tip below), I just love coconut shrimp and think these babies are totally worth it.


  • 1 Egg
    Coconut Shrimp

    Coconut Shrimp

  • 1/2 Cup All-Purpose Flour
  • 2/3 Cup Beer
  • 1 1/2 Tsp Baking Powder
  • 1/2 Cup Flaked Coconut
  • 1/4 Cup All-Purpose Flour
  • 2 Cups Flaked Coconut
  • 24 Large Shrimp
  • 3 Cups Canola Oil for Frying (Less if you pan fry)
  • Wax Paper and Paper Towels

Apricot Dipping Sauce

  • 1/2 Cup Apricot Jam (Can Also Use Orange Marmalade)
  • 2 Tsp Dijon Mustard
  • 1 Tsp Prepared Horseradish


  1. Clean the shrimp, leaving the tail in tact.
  2. In a medium bowl, beat the egg.
  3. Mix in the flour, beer, baking powder, and 1/2 cup coconut.
  4. Place the 1/4 cup flour and remaining 2 cups coconut in two separate bowls, and set up an assembly line of flour, batter, and then coconut, followed by a plate covered in wax paper.
  5. Hold shrimp by the tail, dredge in flour; dip in batter, and let excess drip off; and then roll in coconut.
  6. Place on the plate and refrigerate for 30 minutes before frying. (Do not skip this step, as it will keep the coconut attached to the shrimp!)
  7. Meanwhile, mix the ingredients for the apricot dipping sauce and set aside.
  8. When ready to fry, heat oil to 350 degrees F in a deep fryer. (Use a thermometer to test!) You can also use a frying pan but you'll need to flip the shrimp a few times while cooking.
  9. Fry shrimp in batches, turning once, for 2 minutes.
  10. Using tongs with silicone or nylon tips and handle, remove the shrimp from the oil, and place on a plate lined with paper towels.
  11. Use another paper towel to blot any additional oil, and serve warm with apricot dipping sauce.

Tip: If you don't have a lot of experience frying (and I didn't before I made this!), make sure you use a thermometer to measure the oil temperature. Too hot and the coconut burns, too cool and the shrimp will absorb a lot more oil.

If you don't already have one, below is the one I'd recommend getting, because it hangs on the side of the pot, and doubles as a candy thermometer, which you'll need for all of those holiday treats just around the corner!

Taylor Classic Candy and Deep-Fry Analog Thermometer