Coconut Shrimp with Apricot-Mustard Dipping Sauce


Coconut Shrimp with Apricot-Mustard Dipping Sauce

Primary Media

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    We guarantee your family is going to love these shrimp—crisp and crunchy on the outside and sweet on the inside. And for a special bonus, a spicy fruit sauce for dipping.

    Recipe Tags

    Servings and Ingredients

    Serves 32
    Apricot-Mustard Dipping Sauce
    ⅓ c. Hy-Vee Dijon mustard
    ⅓ c. Hy-Vee apricot preserves
    1 tbsp. packed Hy-Vee light brown sugar
    1 tbsp. fresh lime juice
    Lime slice, for garnish
    Coconut Shrimp
    2 lbs. Fish Market natural wild shell-on, EZ peel & deveined raw Gulf shrimp (16 to 20 ct.)
    1 tsp. kosher salt
    3 Hy-Vee large egg whites
    1 Hy-Vee large egg
    ½ c. corn meal
    ⅓ c. sweetened cream of coconut
    1 c. Hy-Vee all-purpose flour
    Water, optional
    1 c. Hy-Vee corn starch
    2 c. shredded unsweetened coconut
    1 c. Hy-Vee plain panko bread crumbs
    2 tbsp. Hy-Vee dried thyme
    1 to 3 tsp. Hy-Vee cayenne pepper
    Hy-Vee canola oil or peanut oil, for frying
    Hy-Vee sea salt, to taste

    Things To Grab

    • 2 medium bowls
    • Small serving bowl
    • Whisk
    • Paring knife
    • Paper towels
    • Small bowl
    • Rimmed baking pan
    • Deep-fat fryer or large heavy saucepan suitable for deep-fat frying
    • Spider strainer or slotted spoon
    • Tray
    • Wire rack set in a rimmed pan


    1. For dipping sauce, whisk together mustard, jam, brown sugar and lime juice in a medium bowl. Transfer to a small serving bowl; set aside.

    2. For coconut shrimp, peel shrimp, leaving tails on. Devein the shrimp. To butterfly shrimp, starting at the tail and working down, make a lengthwise incision along the curve using a paring knife. Do not cut all the way through. Pat shrimp dry with paper towel; set aside at room temperature.

    3. Whisk together egg whites and egg in a medium bowl until foamy. Whisk in corn meal and cream of coconut until combined. Then slowly whisk in flour until smooth. If necessary, whisk in water, 1 tsp. at a time, until mixture is the consistency of cake batter.

    4. Place corn starch in another bowl. Stir together coconut, panko, thyme and desired amount of cayenne and place in a rimmed baking pan.

    5. Heat oil to 375 degrees in a deep-fat fryer or large heavy saucepan suitable for deep-fat frying. Follow manufacturer’s instructions for quantity of oil in deep-fat fryer. For heavy saucepan, use at least 2 in. of oil.

    6. Meanwhile, hold a shrimp by its tail, dredge it in cornstarch; shake off excess. Then dip into batter; coat with coconut mixture, gently pressing to adhere. Place coated shrimp in a single layer on a tray.

    7. Fry shrimp in batches for 3 to 4 minutes or until shrimp reach 145 degrees and are golden brown. Drain on a wire rack set in a rimmed pan. Season to taste with salt. Serve with dipping sauce.

    Recipe Source:

    Seafood without the Catch on HSTV