I rarely cook seafood. I am trying to work on that, especially since we live on the Gulf Coast. Shrimp coated in a crispy coconut panko breading paired with a warm strawberry dip makes an amazing combination. It sounded a bit odd at first, but definitely works.
If you aren’t using an immersion blender to smooth the dip, make sure to finely chop the onion, pepper, and strawberries. Increase the amount of chipotle for a spicier dip. The original recipe called for sweetened coconut, but I used unsweetened to cut down on the sugar a bit. Use whichever you prefer. Make sure the oil is thoroughly heated before adding the shrimp. They fry quickly, so be careful not to overcook.
Evan loved the shrimp once we took the breading off. It was just a little too crispy for him. Oh well, it ends up being healthier for him that way. 
Coconut Shrimp with Strawberry Dipping Sauce
Adapted from Mississippi Kitchen
Coconut Shrimp with Strawberry Dipping Sauce
Ingredients
Dipping Sauce:
- 1 teaspoon canola oil + more for frying
- 1 tablespoon finely chopped red onion
- 2 tablespoons strawberry preserves
- 1 tablespoon red wine vinegar
- 2 tablespoons light brown sugar
- 1-2 chipotle peppers stemmed, seeds removed, and finely minced
- 1 cup finely chopped strawberries
Shrimp:
- 1 cup flaked coconut
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 2 egg whites
- 3/4 cup all purpose flour
- 3/4 pounds large shrimp peeled and deveined with tails on
Instructions
- In a small skillet, drizzle 1 teaspoon canola oil over medium heat. Once heated, add the red onions. Cook until beginning to soften and become translucent. Whisk in the strawberry preserves, red wine vinegar, brown sugar, and chipotle. Continue to whisk until the mixture is heated through and becomes smooth. Stir in the strawberries. Cook until the sauce begins to bubble. Remove from heat. If desired, use an immersion blender to smooth.
- In a large skillet, pour oil until 1/2 inch deep over medium high heat.
- In a rimmed plate, combine coconut, panko, and salt. In a shallow bowl, beat together egg whites. On another rimmed plate, add flour.
- Coat the shrimp in the flour. Shake off the excess and coat in egg whites. Toss in the coconut panko mixture. Once the oil is heated, fry the coated shrimp until crisp and golden, 3-4 minutes. Remove with a slotted spoon and drain on towel lined plate.
- Serve immediately with warm dipping sauce.
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