Coconut Shrimp with Peach Sweet and Spicy Chili Sauce
Coconut Shrimp with Peach Sweet and Spicy Chili Sauce has a toasted coconut crust on these succulent shrimp which makes them extra crisp and slightly sweet. Bonus, they are PAN SEARED, not Deep-FRIED! Dip them is an easy, fresh Peach Chili Sauce that is Sweet AND Spicy for a flavor combination that will knock your socks off!
- 24 ounces large or jumbo raw, peeled and deveined shrimp with tails on shrimp size of 16-20 or larger
- 1/3 cup all purpose flour
- 1 teaspoon salt - divided
- 1/2 teaspoon pepper, fresh ground
- 2 large eggs, beaten
- 1 cup shredded, sweetened coconut - toasted
- 3/4 cup panko bread crumbs, unseasoned
- 2 tablespoons cilantro, chopped
- 2 tablespoon olive oil or coconut oil
Peach Chili Dipping Sauce
- 1 cup fresh peaches, diced Frozen may be substituted. Peeling is optional.
- 1/4 cup rice wine vinegar
- 1/4 cup sugar
- 1 tablespoon chili garlic sauce (sambal oelek)
- 1/2 tablespoon cornstarch plus 1 tablespoon water
Preheat the oven to 350 degrees.
Spread the coconut flakes on a large baking sheet.
Bake for 8-10 minutes, stiring every 2 minutes until golden and fragrant.
Using three medium bowls or pie plates, combine the flour, pepper, and HALF the salt in the first bowl.
Beat the eggs in the second bowl and combine the toasted coconut, panko bread crumbs, cilantro, and remaining salt in the third bowl.
Dip each shrimp in the flour mixture, followed by the egg mix, followed by the coconut breading. Do not shake off the excess coconut breading from the shrimp. Place the breaded shrimp on a pan or tray while the remained shrimp are prepared/breaded.
Preheat a large, nonstick saute pan or fry pan to a medium heat.
Add 1-2 tablespoons of oil to the pan. Cook 5-7 shrimp at a time in batches.
Flip the shrimp one time after 2-3 minutes, when they are golden brown on the bottom, so that the other side can be cooked.
Peach Sweet and Spicy Chili Dipping Sauce
Combine all of the ingrediants in a small sauce pan.
Bring to a low boil and simmer for 5 minutes.
Remove from the heat and use either a handheld immersion blender, blender, or potato masher to maserate the peaches into a sauce. Leave as much or as little chunkiness of peach in the sauce as desired. Serve warm or at room temperature.
Garnish with crushed red pepperflakes or cilantro if desired.
Frozen peaches may be substituted, but fresh is preferred.
Peeling the peaches is optional. I usually do not, but if a smoother sauce is desired, remove the peels.
Add crushed red pepper flakes or more chili garlic sauce to the dip if additional heat is preferred.
Calories: 281kcal | Carbohydrates: 20g | Protein: 21g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 255mg | Sodium: 1117mg | Potassium: 194mg | Fiber: 3g | Sugar: 9g | Vitamin A: 129IU | Vitamin C: 5mg | Calcium: 143mg | Iron: 3mg